2 lbs. of Michigan navy beans
4 qts. of hot water
1 1/2 lbs. smoked ham hocks
1 med. onion, chopped
butter
Salt and pepper to taste

Cover beans with hot water and let stand until beans are white. Place beans and 4 quarts of hot water in a large kettle. Cook over medium high heat. Add ham hocks. Cover pot and boil slowly for three hours. Cook onion in a small amount of butter until lightly browned. Add to soup. Add salt and pepper immediately before serving. Makes 8 servings.