This Slow Cooker version of Louisiana-Style Beans and Rice is a recipe I've loved for years, and it's dairy-free, gluten-free, low-glycemic, and South Beach Diet Phase Two; use the Recipes-by-Diet-Type Index to find more recipes like this one.
Mardi gras is coming up this weekend, and that makes me think of this Slow Cooker Louisiana-Style Red Beans and Rice, a recipe I've been making for years and years now. Red Beans and Rice has a surge of popularity every so often on the blog, and if you've never tried it this would be a fun one to make over the weekend, even if you don't have any Mardi Gras beads! I also love
href="http://ift.tt/1lUZsIa">Slow Cooker Red Beans and Rice Soup, if you'd like a slightly different take on this New Orleans classic. I use low-glycemic Uncle Ben's Converted Rice for both these recipes, and I bet this would also be pretty good with cauliflower rice if you wanted to try reducing the carbs even more.
I make it the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. I first went to New Orleans sometime in the early 1990s, attending the National Education Association Representative Assembly, representing my local teacher's association. Of course, I was captivated by the food, and I tried many things that I'd never eaten before.
I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red Beans and Rice, which I came to realize was one of those dishes that every Louisiana cook makes just a little differently.
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I make it the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. I first went to New Orleans sometime in the early 1990s, attending the National Education Association Representative Assembly, representing my local teacher's association. Of course, I was captivated by the food, and I tried many things that I'd never eaten before.
I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red Beans and Rice, which I came to realize was one of those dishes that every Louisiana cook makes just a little differently.
Click to continue reading
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