re: Very early WFDT1/16: Sneauxmagedeon part 2

Help me Mr. Jabba. What is this Natchez Tooches bean recipe that you mention?

Mine (today) were done in the crock pot. Beans well rinsed in pot with one stalk of chopped celery, half of a chopped onion, maybe a teaspoon of Slap Ya Mamma, maybe three teaspoons of Lawry's Garlic Salt, Maybe a cup of Polk's pork sausage (all I had), half a Tablespoon of sugar, 1/2 teaspoon of black pepper and a bunch of water. Cooked on high with a lid from maybe 10:00 am to around 5:00 pm, the reduced on the stove top until thick and creamy.

Is this the way they make them at the Tooches Restaurant in Natchez?

I am unfamiliar with the place, having been to Natchez many times but never to that particular establishment.