Originally Published:
Eastern Star Cookbook, 1923
Original Images:

2 pounds beans
1 pound salt pork
3/4 cups sugar

Soak beans 6 hours, or over night; cook in plenty of water. When to the boiling point add 1/4 teaspoonful soda and cook until shell curls when blown upon. Have pork cooking in another kettle while beans are parboiling; drain beans and add pork and water in which it has been cooked and boil until done, or preferably in fireless cooker over night. Put in pan, pork slized over top, salt and pepper to taste; sprinkle sugar over top and bake slowly 3 or 4 hours.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

2 lbs. small navy beans, 1 lb. salt pork, 2 lbs. fresh pork (desirable but not necessary), 1 large onion.

Cook together until almost soft. Remove bones from fresh pork and return to beans. Add:
1 cup brown sugar, 1/4 cup prepared mustard, 2 cloves of garlic (cut fine).

Place in baking dish. Cut salt pork into cubes and sprinkle on top. Sprinkle with paprika. Bake slowly 2-4 hours. Add water as necessary.