Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Navy beans 1 ts Butter
6 c Water 1/2 c Onion, diced
1 ts Salt 1/4 c Celery, diced
1/2 lb Ham hock Salt and pepper to taste

Measure beans and water into a deep kettle; let stand overnight or 6
to 8 hours. Add salt and ham hock. Cover, bring to a boil; then
simmer until the beans are tender. About 1 to 1 1/2 hours. Melt
butter in a small skillet and saute onion over medium heat until
light brown. Stir into soup. Add salt and pepper.
Randy Rigg
Submitted By RANDY RIGG On 12-11-95

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