This recipe was given to me by Congressman Otto E. Passman when he carried our group to lunch in Washington
Looking at Cooking with Mildred Swift

• 1/2 pound small navy beans
• 1 quart water
• 1/2 pound or more ham hocks
• 1 onion, minced
• salt, pepper

Sauté onion in butter until brown. Mix all ingredients and simmer slowly until beans are tender. Just before serving, season with salt and pepper. The instructions say wash the beans well in hot water until they are white. The recipe calls for a large amount. I have cut this down in size. This makes 2 serving. This recipe was given to me by Congressman Otto. E. Passman when he carried our group to lunch in Washington.

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