Bean soup 3

1. Recipe by: congressional club cookbook, 1970 cover beans with cold water and soak overnight.
2. Drain and re-cover with water.
3. Add the ham hock and simmer slowly for about 4 hours until beans are cooked tender.
4. Then add salt and pepper to suit taste.
5. Just before serving, bruise beans with large spoon or ladle, enough to cloud.