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re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
Posted on 8/6/12 at 7:14 pm to Melleaux Tiger
Posted on 8/6/12 at 7:14 pm to Melleaux Tiger
Half inch above beans. Do not use same water you soaked them in though
0
Posted on 8/6/12 at 7:16 pm to TorNation
Natchitoches style is more spicy and the beans ate more of a slop than beany. New Orlens style you mash some but Natchitoches style basically all the beans are naturally mashed without having to actually mash them it's part of the slow cooker process.
Posted on 8/6/12 at 8:37 pm to Martini
quote:
That's a hell of a lot of Tabasco
My thoughts exactly.
Posted on 8/6/12 at 9:28 pm to ApacheDriver
quote:
Natchitoches style is more spicy and the beans ate more of a slop than beany. New Orlens style you mash some but Natchitoches style basically all the beans are naturally mashed without having to actually mash them it's part of the slow cooker process.
I was willing to believe you but now it sounds like you just making stuff up. Add a large amount of tobasco and jalepenos and they are now "Natchitoches style". Come on now, does this apply just to bean or any dish to make it "Natchitoches style"?
Posted on 8/6/12 at 9:40 pm to TorNation
quote:
I was willing to believe you but now it sounds like you just making stuff up. Add a large amount of tobasco and jalepenos and they are now "Natchitoches style". Come on now, does this apply just to bean or any dish to make it "Natchitoches style"?
Well okay my family since the 1800's has hailed from there so I think I know a little bit about it. Also Lasyone's is considered to be the #1 lunch spot for anyone who knows anything and this is what their beans look like...
It's not just the spice it's also the less beany more slop style.
Posted on 8/6/12 at 9:50 pm to ApacheDriver
quote:
Well okay my family since the 1800's has hailed from there so I think I know a little bit about it
The why do you need your bean recipe critiqued?
Posted on 8/6/12 at 10:31 pm to TorNation
quote:
The why do you need your bean recipe critiqued?
I said I know Natchitoches style beans my recipe is not what every single person from Natchitoches does. It simply is the style of which I follow.
Posted on 8/6/12 at 11:17 pm to ApacheDriver
I like creamy red beans without having to mash them, also, but I don't believe for a minute that Lasyone's puts a 7 oz bottle of Tabasco plus red jalapenos in the red beans.
I want the meat pie in the picture. Love their meat pies.
I want the meat pie in the picture. Love their meat pies.
Posted on 8/7/12 at 5:42 am to Gris Gris
That may be a lot of hot sauce and peppers but I bet I would LOVE it. I love me some spicy beans. I usually toss a handful of jalapenos on top of my beans before serving.
Posted on 8/7/12 at 6:36 am to Croacka
quote:
If you're cooking them that long, you don't really have to soak e
This. The recipes on the Camellia packages don't even call for it any more.
Posted on 8/7/12 at 7:22 am to TigerMyth36
You should give it a shot and report back to the thread 
Posted on 8/7/12 at 7:24 am to ApacheDriver
I spent many a day (and night) along the banks of the mighty Cane River, but I don't remember "Natchitoches style" red beans. Not saying nobody used that term, but I don't remember it.
Posted on 8/7/12 at 7:26 am to VOR
That's because I made it up. If you spent any time there you would know 100% the beans are different than "NOLA" style.
Posted on 8/7/12 at 7:32 am to ApacheDriver
Explain the differences. I'm intrigued...What are NOLA style? What are Nachitoches style?
Posted on 8/7/12 at 7:33 am to ApacheDriver
quote:
That's because I made it up
Well, then, that would explain it.
quote:
If you spent any time there
Ohhhh, just a little bit.
quote:
you would know 100% the beans are different than "NOLA" style.
I guess. Really never noticed a specific style.
Posted on 8/7/12 at 7:37 am to VOR
Cook it traditionally and use Emerill's recipe and then right next to it use Cane River cookbook and let me know. There are definite differences, however those who are not familiar with Natchitoches "style" would have to mash at the end. If you cook it to Lasyone consistency you don't need to mash.
Posted on 8/7/12 at 7:38 am to VOR
Also I just started a cook so pics will follow later.
Posted on 8/7/12 at 8:19 am to OTIS2
quote:I'll try again...answer, please, OP?
Explain the differences. I'm intrigued...What are NOLA style? What are Nachitoches style?
Posted on 8/7/12 at 8:57 am to OTIS2
I think he was joking.
Posted on 8/7/12 at 9:05 am to Sir Drinksalot
Maybe so. I doubt it, though. I feel as though we're on the edge of discovering that there are distinct and specific guidlines for the preparation of red beans for practically every parish, town and city in Louisiana...Hell...I just want the NOLA and Nachitoches versions as a primer.
This post was edited on 8/7/12 at 9:06 am
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