Senate Bean Soup

• 2 pounds Michigan navy beans
• 4 quarts water
• 1 1/2 pounds smoked ham hocks
• 1/4 cup (1/2 stick) butter
• 1 medium onion, chopped
• Salt and pepper

1. Rinse the beans in hot water until they are white.
2. Place them in a stockpot, add the water, and bring to a boil.
3. Reduce the heat and simmer for 3 hours.
4. Meanwhile, simmer the ham hocks in a large pot of water for 3 hours.
5. Heat the butter in a small skillet over medium heat.
6. Saute the onion until lightly browned.
7. Add the onion to the pot of beans.
8. Remove two cups of the bean mixture, puree in a blender, and return to the soup.
9. Remove the ham hocks, and break down slightly with a knife.
10. Add to soup mixture.
11. Just before serving, season the soup with salt and pepper to taste.

michigan navy beans, water, ham hocks, butter, onion, salt

Taken from www.epicurious.com/recipes/food/views/senate-bean-soup-381971 (may not work)