pamjd wrote:
> Local butcher had a good deal on double smoked bacon ends. I saoked up
> a pot of assorted dry beans and put them and some bacon ends, brown
> sugar and dry mustard into the pressure cooker. These usually come out
> very yummy but not at all like the "Soup Beans" over corn bread I had
> while visiting Kentucky. Anyone have a recipe for traditional "Soup
> beans?

Well I googled in between football games, and found several interesting
entries. Apparently Kenuckians call a pot of pinto beans "soup beans,"
and feature them frequently at church potlucks and other community
events, seemingly always serving them with cornbread. Most of the
cooking entries I found are just like everybody else's pinto beans --
pintos, onion, maybe garlic, salt pork or bacon or ham hock. One guy's
approach claimed to be different -- he cooks them uncovered at a
rolling boil rather than a simmer for a lot longer than the normal
90-120 minutes, adding water as needed. Says it makes them darker and
tastier. -aem