"sf" > wrote in message
...
> On Sat, 12 Feb 2011 20:15:28 -0600, Melba's Jammin'
> > wrote:
>
>> In article >,
>> (Steve Pope) wrote:
>>
>> > Melba's Jammin' > wrote:
>> >
>> > >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?
>> >
>> > There's been some discussion here before... does google work for you?
>> >
>> > Steve
>>
>> There's been discussion of most everything here before, Steve. Sorry to
>> have bothered you.
>
> I'm usually the one who is posing that question. Find a bag of dry
> beans that are called "small red beans". Those are what you want to
> use, not kidney. Anyway, I finally made red beans & rice and it
> turned out to be much ado about nothing. The good news is that I now
> prefer the small red beans over kidney beans in chili (if you ever
> make your chili with beans). So the conclusion is that I will
> continue to buy small red beans, but I won't make red beans and rice
> with them.
>
I concur there's really nothing special about the dish although I do like
it. It's a lot of work for beans & rice. And it does have some spice to it
(unlike one poster said). But I haven't been able to find small red beans
so I make due with kidney beans. Hey, if they're good enough for Paul
Prudhomme they're good enough for me. When I make it (rarely) I do look for
andouille sausage to keep it authentic. It's harder to find now that I'm in
SC. Tasso is definitely out of the question. Ham hocks... hmmm, I need to
go to Piggly Wiggly.
Jill