Senate Bean Soup
- 2 pounds dried Yellow Eye or Flageolet beans
- 4 quarts hot water
- 1 1/2 pounds smoked ham hocks
- 1 onion chopped
- 2 tablespoons butter
Rinse the beans and pick them over for small rocks or other debris. Place beans in a large pot and add water to cover by about 2 inches of water. Bring to a boil, then reduce the heat to low.
Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally.
Remove ham hocks and set aside to cool. Dice meat and return to soup.
Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.