Navy Bean Soup

Ingredients:

1 lb white navy beans, washed, sorted, and soaked in cold water
overnight
1/2 lb minced bacon or a ham hock
1 large minced onion
gallon of water
salt (begin with at least a teaspoon) and plenty of black pepper
to taste.

Directions:

In the morning, put everything in a large crock pot and turn on
low for 8 hours, at least.  The longer the soup cooks, the
mushier the beans will be.  I usually mash about 1/4 to 1/3 of
the cooked beans to make a nice, thick soup.

To Serve:

The good, old fashioned hillbilly way (which is the best, in my
opinion), in a large soup bowl, pour soup over a nice piece of
buttered, yellow corn bread, sprinkle with chopped, sweet onions,
and have some sliced, fried potatoes, nice and crispy brown.
Somehow, I doubt if this is on the Adkins diet.