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1 (16 oz.) pkg. dry navy beans
9 c. water
2 ham hocks
1/2 tsp. salt
1 large onion, diced

In 8 quart Dutch oven or large saucepot over high heat,
heat beans and water to boiling; boil 2 minutes. Remove from
heat; cover and let beans stand 1 hour. Add ham hock, salt and
onions to undrained beans. Heat to boiling. Reduce heat to
low; cover; simmer 1 1/2 hours. If desired, remove ham hocks
and take ham off of bones, chop and put back in soup. Cook,
covered 30 minutes longer or until beans are very tender. Stir
soup occasionally.

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