re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**

Like I've said several times already in this thread Natchitoches style red beans are a more spicy robust bean served in a more "slop" style than the more beany New Oleans style. New Orleans has a bit more refined taste to it but Natchitoches is more wholesome. You want to see the distinct difference eat Emerill's (New Orleans) and then make the 4 hour trip for lunch and have Lasyone's (Natchitoches). Those are two commercial enterprises with vastly different beans. You want to really know the difference eat at a locals house and in NOLA they will serve you soupy red beans with a small portion mashed. On the other hand in Natchitoches they will serve you a much more hardy, thicker, slop.

Where do the Popeye's beans come from? Is that a Nachitoches recipe that was stolen and transplanted to Greater NOLA for mass production?

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You want to really know the difference eat at a locals house and in NOLA they will serve you soupy red beans with a small portion mashed. On the other hand in Natchitoches they will serve you a much more hardy, thicker, slop.

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Total bullshite! You have no idea what you're talking about.

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Surely, you can think of a better description than one which resembles what pigs are fed.

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Our foremost expert on all things swine and slop has spoken!

Of course I rememberd Ellie Mae

This is New Orleans Red Beans...



This is Natchitoches Red Beans...

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Ellie Mae is a blonde! Get it right!

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I let him go with it, this time. He drinks, ya know. I think she dyed her hair, anyway.

I have never once... had red beans that looked like that in my life.

That looks like a tomato soup with beans in it.