On 12/10/2013 1:37 PM, Janet Bostwick wrote:
> 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
>
Yes, it is. Although kidney beans do work if you can't find small red
beans. I can find packages of dried small red beans. They usually come
with a salty seasoning packet, which I throw away. I can find andouille
sausage but I can't find tasso. I've never tasted tasso so I don't miss
it.

Jill