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Sort, rinse and drain beans.
Cover beans with fresh water, bring to a boil, turn off heat and soak for 1 hour.
Drain beans again, add fresh water and bring to a boil.
Simmer beans for about 30 minutes until al dente.
Combine tomato juice, tomato sauce, chopped onion, brown sugar, molasses, cider vinegar, liquid smoke, dry mustard, allspice, salt, and black pepper in a saucepan.
Bring sauce to a simmer and let it simmer while beans are cooking.
Fill jars ~⅔ - ¾ full with prepared beans, leaving 1" headspace.
Add sauce to 1" headspace.
Debubble the jars.
Wipe rims of jars.
Add lids and bands.
Process in pressure canner for 90 minutes for quarts, 75 minutes for pints.
Turn heat on high for canner and let it vent for 10 minutes.
Put on weighted gauge and wait for it to come up to approximately 240 degrees (10-11 pounds of pressure).
Start timing once the canner reaches pressure.
Turn heat down to medium to maintain pressure (weight should shake 1-3 times a minute).
After processing, turn heat off, let temperature gauge return to zero, remove weight, wait two minutes.
Remove lid, let jars cool gradually in canner for 10 minutes.
Remove jars and let them rest for 12 to 24 hours.
Wash jars in soapy water, remove rings, rinse, wipe dry, label, and store.