1 Lb Navy Beans -- soaked overnight
1 Medium Onion -- diced
2 1/2 cups Stewed Tomatoes
1 1/2 cups Brown Sugar -- loosely packed
1/4 Lb Salt Pork, Streaked With Lean
Preheat oven to 325 F.
Drain beans, place in saucepan, cover with fresh
water, and parboil with
onions until beans are tender but still firm,
about 1 hour. 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 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.