Dan wrote:

> Besides, my other experience is that adding acid, like tomatoes, slows
> the cooking to a crawl. If I don't presoak or precook, we have crunchy
> beans.

That's my experience, too. If I made that recipe -- which does sound good to
me -- I'd keep the tomatoes and lemon juice out of it until the last
half-hour or so. And being a Son of the South, I'd serve it with cornbread.

Bob