From inthekitchenwithkath.com
(Adapted from the recipe on the senate.gov website)
Generously serves 2
½ pound dried navy beans
1 quart hot water
12-ounce smoked ham hock
½ cup chopped onion
1 tablespoon butter
Salt and pepper to taste
1. Wash the beans in a colander and run hot water over them for a minute or two.
2. Put the beans and ham hock in a pot. (I used a 3-quart pot.)
3. Pour the hot water into the pot. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 3 hours, turning the ham hock a time or two and stirring occasionally.
4. Remove the ham hock and let it cool a bit.
5. Cut up the meat from the ham hock and stir it into the soup.
6. Cook the onion in the butter until it is starting to brown and add it to the soup.
7. Season to taste with salt and pepper and serve. (I found that the ham hock added plenty of salt, so no additional salt was needed when I made it.)