Ingredients
1 ½ pounds dried navy or pea beans, washed and sorted
4 quarts hot water
¾ pound smoked ham hocks (or for smokier flavor, 1 pound)
2 cups coarsely chopped yellow onion (about 1 extra-large)
2 tablespoons butter
1 tablespoon salt to taste
½ teaspoon black pepper or to taste
Directions
To cook beans:
Place beans in colander. Let hot tap water run over them for 1 minute. Dump beans into large, heavy kettle. Add hot water and ham hocks. Bring to a boil. Adjust heat so water barely bubbles. Cover. Simmer very slowly for 2 ½ to 3 hours or until beans are mushy and meat falls from bones. (Note: check and stir beans from time to time, and, if needed to keep water just below boiling, slide flame-tamer under kettle.)
To make soup:
Remove ham from bones. Cut into bite-size pieces. Discard bones. Using potato masher, roughly mash beans in kettle (or use immersion blender). Note: Soup should be lumpy. Return ham to kettle. If soup seems thin, boil, uncovered, stirring frequently, for 10 minutes to thicken slightly.
To cook onion:
Saute onion in large heavy skillet in butter over moderate heat, stirring ofter, for 8 to 10 minutes or until browned.
To finish soup:
Add onion to soup. Cook, uncovered, stirring often, for 10 to 15 minutes. Season to taste with salt and pepper.
Makes 10 to 12 servings