1 lb Navy beans
6 c Water
1 ts Salt
1/2 lb Ham hock
1 ts Butter
1/2 c Onion, diced
1/4 c Celery, diced
Salt and pepper to taste Measure beans and water into a deep kettle; let stand overnight or 6 to 8 hours. Add salt and ham hock. Cover, bring to a boil; then simmer until the beans are tender. About 1 to 1 1/2 hours. Melt butter in a small skillet and saute onion over medium heat until light brown. Stir into soup. Add salt and pepper. Randy Rigg