Boston Baked Beans With Tomato Sauce - cooking recipe

Ingredients

1 qt. Michigan navy beans (small white beans)
1/2 tsp. salt
1/2 lb. fat salt pork, scalded
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1/2 c. tomato juice
2 Tbsp. molasses
2 Tbsp. minced onion

Preparation

Soak beans overnight in water to cover.
Wash and parboil with soda in boiling water until they are barely tender.
Rinse.
Put in bean pot or casserole. Mix in all the seasonings and barley, placing the pork at the bottom.
Cover with boiling water.
Cover and cook very slowly for 6 hours.
Renew with water as needed. Important:
During the last two hours, draw the pork to the surface. Score and let it brown.