"sf" > wrote in message
...
> 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.

I love red beans and I love rice. I even like them together. It's just the
seasonings for red beans and rice that I don't like.