Categories: Soup, chili, chowder, stew

Ingredients

• 1 lb. dried navy beans, rinsed and picked over
• 1 smoked ham hock (about 3/4 lb.)
• 2 1/2 quarts water
• 1 Tbsp. butter
• 1 small onion. chopped
• 1 tsp. salt
• 1/4 tsp. coarsely ground pepper

Directions

1. Soak beans overnight in water.

2. Rinse and drain beans. Combine them in a large pot with ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, until beans are tender, about 1 1/2 hours. Stir occasionally and add more water if necessary.

3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.

4. In a medium skillet, melt butter. Add onion and saute until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup.

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