|Famous Senate Restaurant Bean Soup
sent in by: John Hilton
Take 2 pounds of navy beans, wash and run through hot water until beans are white again.
Put on the fire with 4 quarts of hot water.
Boil slowly the ham hocks and beans for approximately 3 hours in covered pot.
Saute chopped onion in a little butter until lightly brown and put in bean soup.
Season with salt and pepper; then serve.
Do not add salt until ready to serve.
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