1 lb. dried cranberry or pinto beans
1 med. onion, sliced
1/2 lb. salt pork, cut into sm. chunks
2 tsp. salt
1 tsp. whole cloves
1 can (8 oz.) tomato sauce
1 tbsp. Worcestershire sauce
2 tbsp. molasses

Cover beans with cold water. Refrigerate, covered, overnight. Next day drain. Turn into a 6 quart kettle; add 5 cups cold water, onion, salt pork, salt, cloves (tied in a small cheese cloth bag). Bring bean mixture to boiling point, then reduce heat and cover. Simmer, stirring several times, 2 hours or until beans are tender. Remove bag of cloves; stir in remaining ingredients. Simmer 30 minutes. Makes 6 servings.