Senate Restaurant Bean Soup

2 lbs. navy beans

1 ½ lbs. smoked ham hocks

1 diced onion

4 qts. Water

Butter, salt and pepper 

Wash beans through hot water. Drain. Add four quarts of hot water and ham hocks. Simmer slowly in a covered pot for three hours. Remove ham hocks and cool. Pull the meat from the bones and return meat to pot. Cook onion in butter until slightly browned and add to the soup. Season with salt and pepper.