Title: United states senate restaurant bean soup
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      4 qt Hot water
  1 1/2 lb Smoked ham hocks
      2 lb Small navy pea beans
      1    Onion, chopped
 
  Butter Salt and pepper
  
  Wash beans and run through hot water until beans are white again. Put
  on the stove with four quarts of water.  Add the smoked ham hocks and
  boil slowly in a covered pot, approximately three hours.
  
  Braise chopped onion in a little butter, and when light brown, put in
  bean soup.
  
  Season with salt and pepper, then serve.  Do not add salt until ready
  to serve.
  
  Serves 8 Posted by John Hartman. Courtesy of Fred Peters.