Bob Terwilliger > wrote in message
...
> 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.

That'd been a good compliment, too, with honey butter or maybe even garlic
butter.

The Ranger