3 quarts yellow-eye beans 2 pounds onions 1 to 2 pounds bacon 4 tablespoons salt

Soak beans over night or for several hours; drain. Cover with cold water, add one teaspoon soda, and parboil five minutes; drain.

Cut bacon in half-inch cubes, cook till slightly colored; add to beans. Cook sliced onions in bacon fat for three minutes; then add onion, fat, salt, one teaspoon pepper to beans and bacon. Add water barely to cover. Bring to boil; cook in fireless cooker or Aladdin oven for five or six hours, or until soft. Add more salt if needed.