Ingredients
- 2 pounds small Michigan navy beans
- 4 quarts hot water
- 1½ pounds smoked ham hocks
- 1 onion, chopped
- 2 tablespoons butter
- salt and pepper to taste
Make it step by step
- Wash the navy beans and run hot water through them until they are slightly whitened.
- Place beans into pot with hot water.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.