On Wednesday, December 11, 2013 10:22:18 AM UTC-5, Janet Bostwick wrote:
> 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.
>


You still have a Cash and Carry in your area? Mine was called Kash 'n' Karry but they were swallowed up by another big market chain. I wonder if yours was a separate outfit.