On Tue, 10 Dec 2013 19:59:07 GMT, "l not -l" > wrote:

>
>On 10-Dec-2013, 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
>It is what I am used to from many visits to New Orleans. Many recipes
>don't differentiate which red bean and many folks use red kidney beans.
>This is what I'm used to and prefer.

Although I love kidney beans, I can see where their flavor might
dominate in this dish. No problem. I can get small red beans in the
bulk food section.
Janet US