On Tue, 10 Dec 2013 13:41:58 -0500, jmcquown >
wrote:

> 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.
>
Same here the tasso, but maybe tasso is the key because I'm not in
love with red bean and rice. Red beans around here don't come with
seasoning packets, so there's nothing to throw away.

--
Food is an important part of a balanced diet.