« Precooked, frozen beans as convenient as canned

How to pair wine

Tribune News Service photo

A dish of beans and rice, augmented with andouille sausage, needs wines that cut through or match the big flavors. (Bill Hogan/Chicago Tribune/TNS)

This entry was posted in . Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

  • Blog Author

    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
  • Categories

  • Archives