Senate Bean Soup
½ pound dried Rancho Gordo Yellow Eye beans
1 pound smoked ham hocks, cut crosswise into 3 or 4 pieces ½ yellow or white onion, chopped 2 tablespoons butter Salt and pepper to taste
1. Rinse the beans and pick them over for small rocks or other debris. Place beans in a large pot and add water to cover by about 2 inches. Bring to a boil, then reduce the heat to low. Add ham hocks, cover the pot, and simmer, stirring occasionally, until beans are soft, 1 to 3 hours. Add more hot water as needed to keep the beans and ham covered with liquid.
2. Remove ham hocks and set aside to cool. Dice meat and return to soup.
3. In a small pan over medium-low heat, lightly brown the onion in the butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.