How To Cook Rice In A Ninja Foodi

My mom is from New Orleans, so I grew upward eating a lot of ruddy beans and rice and just dear it. Sadly, I never learned how to make it myself so I have always resorted to going to Popeye's Chicken when I craved red beans and rice.

Well, with the current country of things, and the limited number of things available at the grocery store, I thought this was the perfect time to make my own version of red beans and rice in the Ninja Foodi!

red beans and rice

I was lucky enough to get the very last purse of red kidney beans and smoked sausage (no andouille sausage was available). Sadly, at that place was no rice left at the shop but my sister managed to find some at another grocery store! Yeah!! Then, I was able to make reddish beans and rice, minus a couple of ingredients that I would usually add-in.

red beans and rice

Tips for making Red Beans and Rice in the Ninja Foodi:

1.Using this recipe, there is no need to pre-soak your beans. Woo Hoo! That'southward expert news since soaking can accept several hours.

two.Be sure to thoroughly rinse your red beans and double-check to brand sure that there are no tiny rocks in the bag.

3. While I did apply red kidney beans in this recipe, you could change upwardly the type of beans that you use. The cooking time may need to be adjusted based on the type of beans that you utilise.

Looking for more Ninja Foodi recipes? Check out some of our favorites!

Ninja Foodi ABC Green Beans
Ninja Foodi Pecan Glazed Ham
Ninja Foodi Carrot Cake Cheesecake
Ninja Foodi Black Eyed Peas
Ninja Foodi Hard Boiled Eggs

Ingredients for making Red Beans and Rice in the Ninja Foodi:

1 pound sausage- either andouille or smoked sausage works- cut into small pieces
1 tablespoon olive oil
1 tablespoon garlic-minced
½ cup diced onions
¼ loving cup diced bong peppers-optional
¼ cup diced celery-optional
i pound stale reddish kidney beans-rinsed
two teaspoons Cajun seasoning- I used Tony Chacheres
¼ teaspoon dried thyme
ii bay leaves
¼ teaspoon salt
¼ teaspoon pepper
6 cups chicken broth
cooked rice-1 loving cup per serving

Directions for making Red Beans and Rice in the Ninja Foodi:

1. Turn Ninja Foodi on "saute" on loftier. One time hot, add in olive oil and sausage and stir until evenly browned on all sides. [/two_third][one_third_last]

2.Once sausage is evenly browned, add together in onion, green pepper, celery and garlic and saute until onions are tender. Stir well and use the liquid from the vegetables to deglaze the bottom of the pot. Do then by gently scraping the bottom of the pot with your spatula to get all of the browned sausage bits off the bottom of the pot.

3.Once all vegetables are tender, add in Cajun seasoning, thyme, table salt and pepper.

4.Stir well so pour in beans and craven broth. No need to stir. Add in the bay leaves.

five.Close pressure cooking lid and set timer to 60 minutes. Make sure that the force per unit area cooking valve is in the "sealed" position. When the timer beeps, naturally release the pressure for 15 minutes and and so remove the hat.

6.Remove the bay leaves, which should exist right on top.

seven.Using a potato masher, brew the cerise beans 5 or vi times. You practice not desire to brew all of the beans, just plenty to break open some of the beans to increase the creaminess of the cherry beans.

8.Serve with cooked white rice. Relish!

Ninja Foodi Red Beans and Rice (1)

red beans and rice

▢ 1 pound sausage (either andouille or smoked sausage-cut into modest pieces)
▢ one tablespoon olive oil
▢ 1 tablespoon garlic (minced)
▢ ½ cup onions (diced)
▢ ¼ cup bell peppers (diced-optional)
▢ ¼ cup celery (diced-optional)
▢ 1 pound red kidney beans (rinsed)
▢ 2 teaspoons Cajun seasoning (Tony Chacheres or Former Bay)
▢ ¼ teaspoon thyme (dried)
▢ two bay leaves
▢ ¼ teaspoon salt
▢ ¼ teaspoon black pepper
▢ six cups craven goop
▢ cooked rice

Turn Ninja Foodi on "saute" on high. Once hot, add together in olive oil and sausage and stir until evenly browned on all sides.
Once sausage is evenly browned, add together in onion, green pepper, celery and garlic and saute until onions are tender. Stir well and use the liquid from the vegetables to deglaze the bottom of the pot. Do so past gently scraping the bottom of the pot with your spatula to go all of the browned sausage bits off the lesser of the pot.
In one case all vegetables are tender, add together in Cajun seasoning, thyme, salt and pepper.
Stir well then cascade in beans and chicken broth. No demand to stir. Add together in the bay leaves.
Shut pressure cooking lid and gear up timer to sixty minutes. Make sure that the pressure cooking valve is in the "sealed" position. When the timer beeps, naturally release the force per unit area for 15 minutes and and then remove lid.
Remove the bay leaves, which should exist right on height.
Using a potato masher, mash the carmine beans v or 6 times. You lot exercise not desire to brew all of the beans, only enough to break open up some of the beans to increase the creaminess of the red beans.
Serve with cooked white rice. Enjoy!

Nutrition information is provided as a courtesy and is an guess but.