| 3 ham hocks or one large ham bone | 3 C navy or other white bean |
| 12 C Chicken Broth | 2 Med. Onion, quartered |
| 2 tbsp. Butter | salt and pepper to taste |
| minced parsley for garnish | |
| Wash and pick over beans. Place in stock with ham bone and onions in deep saucepan on medium high heat. When comes to boil reduce heat and partially cover. Cook until beans are soft - usually about one hour.
Turn off heat and remove ham bone from pot and remove all meat from bone. Chop and set aside. Put mixture through strainer or puree in blender. Return to pot with ham. Reheat and add stock to achieve your desired thickness. Stir in butter and seasonings. Serve with parsley garnish. (c)2000 Recipes4U |