On Tue, 10 Dec 2013 17:07:14 GMT, "l not -l" > wrote:

>Mine will be red beans and rice. I sauteed onion, celery and bell
>pepper, added a half-pound of diced tasso and a pound (dry weight)
>pre-soaked "small red beans", not kidney beans. When the beans were
>done they were put in fridge overnight; today, I'll prepare long-grain
>brown rice to serve with the red beans. There is enough tasso in the
>beans I don't think I'll add andouille; but, do have it on hand if
>second thoughts require. Side salad and a baguette w/butter complete
>the meal.

"small red beans" -- is that the traditional bean for this dish?
Janet US