U.S. Senate bean soup

By bigbare

Ingredients

• 1 pound dried navy beans
• 1 ham hock
• 1 tablespoon butter
• 1 onion finely chopped
• salt
• ground pepper

Preparation

Step 1

Put beans and ham hock into 2 quarts water.
Cover and bring to a boil.
Then cover and simmer until beans are tender about one hour.
Remove ham hock to plate and cool.
Remove meat from ham hock and back to soup.
Melt butter and sauté onions until tender and then add to soup.
Mashed some of the beans to thickened soup.
Add salt and pepper to taste.

It adding extra ham use less salt