Bean Soup a la Senate Restaurant

2 lbs. Michigan* navy beans
4 qts. hot water, plus additional hot water for rinsing
1 1/2 lbs. smoked ham hocks (about 3)
1 medium onion - chopped
1 Tbs. real butter
Salt and coarse ground pepper - to taste

Rinse beans in lots of hot water. Drain and place in large pot. Cover with 4 quarts of hot water. Add smoked ham hocks. Bring to a boil, reduce heat, cover and simmer for about three (3) hours. Saute onion in butter until lightly browned. Add to soup. When ready to serve, season with salt and coarse ground pepper. Makes 8 servings.

*Use any navy bean if Michigan variety is unavailable