Simmer beans in juice with bacon and seed for 45 minutes. Cool 4 hours.

Sauce:
6 T flour
6 T butter or oleo (unsalted is best)
½ c milk (or more)
3 T grated onion
2 t pepper
dash Tabasco
(no salt is needed)

Make roux from flour and butter, heating and stirring so butter melts and flour is incorporated. Add the milk, whisking. Add rest and cook until thick. This is what my mother calls a "heavy white sauce." I should be like the way mayonnaise stands in a spoon.

Pour over beans. Bake at 350º until bubbly.