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?

I've somehow missed Kentucky in my travels, but was there something
different about the "soup beans" other than the amount of liquid? I
mean, least liquid = beans, more liquid = soup beans, even more liquid
= bean soup? -aem