Braised Ham Hocks with Creamed Haricot Beans

• 6 ham hocks
• 2 peeled onions, 1 stuck with 4

Cover the haricot (navy) beans with water and soak them overnight. Strain the beans, then wash them under cold running water.

Put the hocks in a large saucepan, add the other ingredients and enough water to cover the hocks. Bring the water to the boil and then simmer until the hocks are tender (approximately 1½ hours). Strain the stock into another saucepan. Remove and discard the garli