Ingredients
| 2 lbs. | dried navy beans | | 1 tsp. | salt | | 1-1/2 lb. | smoked ham hocks or | | pork shoulder | | 1 | lg. onion, chopped | | 2 tbsp. | butter or | | margarine | | 1/4 tsp. | salt | | 1/4 tsp. | dill weed | | 1/4 tsp. | dry mustard | | 1/4 tsp. | tarragon leaves | | 1/4 tsp. | ground black pepper |
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Instructions
Sort beans and wash well. Soak overnight covered with water and 1 teaspoon salt. Place beans in 4 quarts water; bring to a boil. Saute onions in butter; add to beans. Add remaining ingredients; reduce heat and simmer for about 4 hours.
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