In article >,
"l, not -l" > wrote:

> On 12-Feb-2011, Melba's Jammin' > wrote:
>
> > Tara mentioned them.
> > I'm not all that familiar with the dish‹educate me.
> > Is that the main course? What's a typical side?
> > What are the critical components?
>
> It was originally a main course, perhaps served with an additional sausage
> on-the-side (andouille most often). Served with a salad and good french
> bread, you won't go hungy.
>
> As with many dishes, there are probably as many variations as there are
> cooks; but, all will generally contain a few basic items:
> - trinity (diced bell pepper, onion and celery)
> - small red beans (IMO the best choice, though many folks use red kidney
> beans)
> - meat; diced tasso and/or sliced sausage (usually andouille) or pickled
> pork
>
> The best background on ingredients and recipes I know on the web are on the
> NoLa Cuisine website:
> http://www.nolacuisine.com/
>
> A quick search for "red beans rice" will turn up the pertinent entries,
> including one on homemade tasso.
> http://www.nolacuisine.com/?s=red+beans+rice

I generally agree with this post but I would use bayo beans.

D.M.