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.
>
>Jill
I received a gift package for Christmas last year that contained a
hunk of tasso. It was fine but I don't think I would go out of my way
to get some more for a dish. Andouille I can find at Cash and Carry.
I can get small red dried beans. I'll put this on the 'after
Christmas' to make list.
Janet US