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Measure beans and water into a deep kettle; let stand overnight or 6 to 8 hours. Add salt and ham hock. Cover, bring to a boil; then simmer until the beans are tender. About 1 to 1½ hours. Melt butter in a small skillet and saute onion over medium heat until light brown. Stir into soup. Add salt and pepper. Randy Rigg
Your Hoosier Bean Soup is ready. Happy cooking!
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