2 pounds navy beans
2 1/2 quarts water
1 meaty ham bone
2 onions — chopped
1 tablespoon salt
1/2 teaspoon pepper
1 bay leaf
Wash and pick over beans. Add to water. Cover and soak over night or boil 2 minutes and soak 1 hour. Add remaining ingredients. Cover and simmer until beans are tender. 3 – 3 1/2 hours. Remove bone and bay leaf. Mash beans lightly. Cut meat off the bone and put it back into the soup. Can be frozen at this point. To serve, add enough water to make a soupy consistency. Makes 4 quarts.