In article >, ianhoare@angelfire.
com says...
>
>Salut/Hi Richard Neidich,
>
> le/on Mon, 27 Sep 2004 13:41:38 GMT, tu disais/you said:-
>
>
>>Somehow I see you guys having problems with the Champagne. Just the slow
>>food that you belong to would seem more anti-corporated atmosphere and for
>>good reason.
>
>For me it wasn't so much the "small is beautiful, big is bad", it was that
>most of the Champagne I'd drunk gave me raging heartburn. I felt that a wine
>which gave itself so many airs and graces shouldn't DO that. I judged the
>stuff in my glass against say, Meursault or a good German wine, and compared
>value for money, pure and simple.
>
>>that food is becoming less flavored. I have a company that markets dry
>>beans. Dry Beans are really good for the soil. However with Dry Beans on
>>the decline due to less cooking here and abroad less farmland is being used
>>e)ach year for Dry Bean plantings.(Dry Beans = Pinto's, Great Northerns,
>>Blackeyes, Lentils and yes--French Green Lentils, Green Split Peas, Limas,
>>Kidneys.....
>
>I can't resist sending you the recipe for one of our favourite soups. We
>make it very often and are in fact serving it tonight. We eat loads of
>beans. When I'm in the States, I shall be stocking up with several varieties
>we can't get in Europe, Red Limas, small Limas, Great Northern, at the
>least. Probably some of the pink ones too.
>
>@@@@@ Now You're Cooking! Export Format
>
>Cajun 15 Bean Soup
>
>cajun, main dish, soups, starters, vegetables
>
>285 gm mixed beans
>1500 ml water or ham/bacon stock
>500 gm poitrine fumé; diced
>1 medium onion; chopped
>1 clove garlic; crushed
>50 gm fat
>1 teaspoon chili powder
>500 gm tomatoes; concassée
>1 lemon juice
>
>Soak beans overnight, then drain and cook 2 1/2 to 3 hours with water
>or stock. While beans are cooking, prepare flavourings. Heat fat,
>which can be lard, goose fat etc., and cook the salt pork dice till
>fat runs. Add onion and garlic and fry till meat is browned. Stir in
>chili powder and turn off heat forthwith.
>
>When beans are soft but not cooked to a mush, add meat mixture to pot,
>together with tomatoes and lemon juice to taste. Simmer 1/2 hour.
>Correct seasoning.
>
>Mmed IMH c/o Gohlam BBS Fido 2:320/116.14
>
>Yield: 8 servings
>
>
>** Exported from Now You're Cooking! v5.66 **
>
>
>--
>All the Best
>Ian Hoare

Sounds like a take-off on my wife's New Orleans' Red Beans & Rice - though
without the rice! Next time you are in the US, try and find Blue Runner Red
Beans, which are canned (wife uses them along with dry Red Beans, soaked) and
they are worth the effort. You may have to travel to the Deep South, but that
should pay dividends regarding the local cuisine(s) that one will experience.

Hunt