Senate Bean Soup

1 pound organic navy beans
1 large chopped onion
2 tablespoons olive oil
6 cups chicken stock
1 ham hock

1 tablespoon coarse black pepper
parsley to garnish

Soak beans in hot water while preparing onion and rinse well.

Saute the onions for 10 minutes in a pressure cooker. Add ham hock, chicken stock, and navy beans. Pressure cook on high for 30 minutes, then natural release. Stir in black pepper and serve. Garnish with parsley.