Originally Published:
Jubilee Cook Book, 1887
Original Images:

One quart white beans, nicely picked and washed, soak over night, put in fresh water, and cook until they begin to crack open; then put them in a little stone crock, add sufficient water to cover them, put in a little salt and soda and a tablespoon of sugar. Three-fourths pound of pork gashed through
the rind, sink it in the beans even with the top, cover them closely, and let them bake four hours.