sent in by: John Hilton
from the US Senate Library

Ingredients

2	lbs small Michigan Navy beans
4	quarts water
1 1/2	pd smoked ham hocks
1	chopped onion
	butter
	salt and pepper

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.

Serves 8