2 c. dried beans
1 sm. ham hock or ham bone or 1/2 lb. salt pork
1 onion
1/2 red pepper
Salt to taste

Wash and drain beans. Cover with cold water. Let stand 12-18 hours or overnight in a cool place. Add meat, onion and pepper. Cook slowly until beans are mushy. Press beans through sieve. Cut meat into small pieces. Add to beans, add boiling water if needed to make soup a little thinner than wanted for serving. Add salt.