Tom Usher wrote: It sounds yummy. All the blender stuff isn't necessary though. Just mush it while you cook it. Beans at only 1 1/2 hours can sometimes come out hard in spots. I do mine for 3 hours on a little lower heat than suggested. Make sure you sort and rinse them first. Make a big batch so you'll save on cooking energy. If you soak them over night, they'll cook in much less time. You can certainly use fresh tomatoes too.
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