Senate Restaurant Bean Soup

Combine the rinsed beans, hot water, and ham hocks in a large stock pot over medium-high heat. Cover the pot and bring the liquid to a boil. Reduce the heat to a simmer and let cook, covered, for 3 hours. Check on it occasionally to make sure it remains at a low simmer.

Remove the ham hocks from the stock pot and place on a cutting board to cool.

Heat the butter in a skillet over medium heat. Add the onion and cook, stirring, until the butter is soft and starting to lightly brown. Add the onion to the stock pot.

Remove 2 cups of the beans and place in a blender. Puree until smooth then return them to the soup.

When the ham hocks are cool, cut the meat away from the bone then dice the meat and return it to the soup. Discard the bones.

Adjust the seasoning of the soup with salt and pepper then serve hot