1 Lb Navy beans, soaked overnight
1 onion, diced
2 1/2 cup stewed tomatoes
1 1/2 cup brown sugar, loosely packed
1/4 Lb salt pork, streaked with lean
Drain beans, place in saucepan, cover with fresh water, and parboil
with onions until beans are tender but still firm, about 1 hr.
Drain, reserving liquid. Add stewed tomatoes and sugar to beans.
Put in a covered, ungreased casserole or bean pot. Slice salt pork
1/3 inch thick and place in strips over beans. Bake in a preheated
325 F oven for 4 hrs, turning salt pork over occasionally. As
moisture evaporates, add enough reserved liquid to the pot to cover
beans and prevent them from drying out. Then uncover and raise the
oven temperature to 375 F to brown the salt pork on both sides. If
necessary, add more liquid. Cook for at least another hour, or
longer, depending upon texture of the beans.
Yield: 6 to 8 servings