Red Beans and Rice ~ Ninja Foodi or Instant Pot Recipe
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- เผยแพร่เมื่อ 18 มิ.ย. 2022
- Making red beans and rice in your electric pressure cooker is a great way to infuse tons of flavor in a short time. This New Orleans style red beans & rice is easy to make and absolutely delicious! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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You can find the written recipe on The Salted Pepper website: thesaltedpepper.com/red-beans...
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As always a great new dish to try, thanks so much
I’ve watched many cooking channels, and love, love, love watching you. Added plus is GREAT recipes. Thanks!
Yummy meal!
Wow 😮 sooo good 😋
comfort in a bowl 🙏
I love the options you always give us.
I'm so glad they help!
Thank you so much !
Looks delicious 😋 going to try this as we love beans and rice yum! Thanks ❤️
I hope you love it!
It looks so good!
Thank you!
Making this tonight Louise, only change I made was to pretty liberally season the chop and sear the fat cap a little, and I added a little cajun seasoning because I was out of thyme and mine has it in it. Can't wait to taste it!
Hi
Thanks for sharing,
I absolutely love this,
I'm gonna give it a try 😁
Yummy, love recipe s too,
Oh that looked so good!
Thanks!
Good morning. Nice to see you again.
I really enjoyed watching your video. Thanks for sharing. I am going to try your recipe.
Hope you enjoy it!
Happy father's day love love all your recipes I'm a big fan thank u for all the delicious recipes God bless
Thank you!
I can’t wait to try this! Thank you so much for all of your delicious recipes! ❤️
I hope you love it!
Come to Louisiana way better trust me I’m Cajun
Glad to see you.
My family loves red beans and rice. I use the small red beans you mentioned and cook my rice in an old rice cooker that I love. When I smoke pork in my smoker I do extra to use as seasoning in my red beans. Thanks for sharing your recipe!
I bet the pulled pork is wonderful!
Hi sunshine. New subscriber. I am 60 yrs old and just started to learn how to use my instant pot. Thanks. 💛🌞🇨🇦
Rice and red kidney beans (both separate or mixed) is our day to day meal in Puerto Rico.
Hi from the UK - love your content. Can I come around and stay for Dinner ;o)
Thanks so much!
thanks
You're welcome!
Looks good to me.
This looks incredible!! I made the America's test kitchen version of red beans and rice last night. They add red wine vinegar at the end for the acidity. I'm definitely going to try pressure cooking it all next time!!
I hope you love it!
We frequently will add a little pickled pepper when serving so I can see how that red wine vinegar would work well.
Love this recipe! I never tried the ham hock addition, but will. I usually use smoked pork tasso, but hey, change is good! :)
I love tasso, but can't get it here! I am going to try to make it one day.
My God! It looks delicious and I am a vegetarian!
Well done Louise xx
You can make it vegetarian!
Hi there from Delight, Arkansas!
I love red beans and rice, I grew up on it. I never made it inside the IP before so I have a question. Can we cook the rice with the beans (without the pot insert) at the same time that way we don’t have to cook the rice separately ?.
Hi, Jon here from New Orleans, Ive been following you Louise, learning how to cook. This is my first cmmt. I felt it was good place to mention that when I started cooking, following you & your recipes. I didn’t know if we wld be a good match. Your ‘seasoning’ differed in the type used , and the flavor from what accustomed to. But I thought, no one I know , flavors their food like I do and in terms of Louisiana seasoning. Because of the style of cooking and the kind of meals we eat locally, No 2 dishes taste the same . In fact, meals are seasoned just enough, so that each individual can add ‘more’ flavor according to their pref, more s/p , more spice, and tobacco (hot sauce) etc. After coming to this realization, we were back on. I need to cut back on salt for health reasons, and I would like to cook for all enjoy. Ive never cooked red beans /rice, and bought the ingredients, abt a month ago. Camellia brand is the only brand I’ve ever seen cooked and in the grocery shelves. Whether red, or white beans (i.e. big Lima’s or navy beans) Camellia is only brand I’ve seen. People usually cook w/ smoke sausage, or ham/ham-hock. I gonna use andouille, but it is more commonly used w/ chicken and sausage, pref “andouille” in gumbo. Since im new to cooking, never observed anyone cooking red beans. I didn’t know the level of diff. So Ive been apprehensive to start. I asked someone abt soaking the beans as other recommended by other recipes, i was told it’s to soften the beans, but wasnt necessary when pressure cooking. This vid auto played , w/ impeccable timing. Unsure if you’re aware, RB’s are traditionally cooked on Mondays, which is known as “wash day. ” The day you put a pot of beans on the stove, and go down to the river to wash clothes. (Of historical context) By word of mouth from native residents, they will tell you the trad still holds true today. Lunch specials from restaurants, to cafeterias, kitchens this what’s being served in much of SE Louisiana. I will speak for myself, (and everyone I know ;) “Tony’s” seasoning in green. I , we put it on everything. if you can’t season , or if your lazy, Tony Cachere’s Creole Seasoning is all you need, it has all the flavor (the green container, there are other versions In Tony’s line.) Become acquainted w/ it and sample first ,pls use w/ caution, a lil really goes a long way. It’s Salty and it’s Spicy , it’s easy to overdo it achieving too much of one or the other. Your RB looked perfect, they held their shape, i bet they tasted authentic. It’s common to beans broken down in pieces and taking on a creamier consistency. (e.g. RB from Popeyes Fried Chicken) This is good too. I would img that’s from stirring, longer cook time on the stove wld cause this to happen. If it happens, it doesn’t mean something was done incorrectly, this may be preferred . I dare to say, I think I’ve seen more creamier preps served. I’ll return w/ an update. after I cook mine. Cornbread (Jiffy brand of choice, “sweetened” ) is the accompaniment of choice. It’s often served w/ RB&Rice here locally. Thanks for taking the time to show that red beans and rice can be made w/ ease w/out sacrificing its authentic taste .
Edited shortened content
I can't wait to hear how you like them!
New Orleanian here...very glad you used Camellia beans!
I'm surprised you didn't smash a few against the side of the pot (I remember you writing about the creamy consistency you loved in Nashville).
Looking forward to giving your method a try with tasso in my Fioodi!
What I found is after the PC time some of the beans were already broken apart, so mashing wasn't necessary. I so wish I could find tasso here!
Hey. I’m a NOLA guy myself. Louise is correct, the secret to cooking great beans is cooking them all day long right until they start to burst and thicken up and become creamy on their own. I’ve always soaked them overnight and cooked them for hours. That’s really the reason why I’m here today……. I own a ninja foodie and was looking for a way to take a little shortcut to soaking and cooking all day. Will try this out!!
Some old traditional Cajun recipes call for some pickled pork shoulder ... but it's hard to find, so instead I use 1-2 tsp Red Wine Vinegar (instead of lemon juice).
That looks gwood. Have you tried with kielbasa as opposed to andouille
I haven't, but the instructions would be the same. It would just have a different flavor. Still delicious!
Hi, great recipe! I added it to my menu to try it. Also, where can I get that double-sided gray & white spoon/spatula utensil? I didn't see it on your Amazon storefront. :)
scoop and spread from pampered chef
Here is the link to the scoop and spread: www.pamperedchef.com/pws/thesaltedpepper/shop/Kitchen+Tools/Mixing+%26+Measuring/Scoop+%26+Spread/1708
I want to go there i live really close
Making me want to head to NOLA!
I think you know this, but these foodi recipes are perfect for campers without ovens or a lot of tools in their kitchen.
As usual, you make me want to try and eat everything you make! Even at 9 am! Lol
Thank you so much for your recipes!
You are so welcome!
How do I set ninja
Where'd you get the red silicon cover for the cake pan. I can't seem to find it.
I'm not really sure, sorry!
Hi Louise!
I've always added sport pepper vinegar/pepper "sauce" to my red beans and rice. I wonder with the heat from the sport peppers if I should cut back further on the cayenne?
I make mine with both :D
You certainly can use only the sport pepper sauce and then add more cayenne at the end if needed.
@@TheSaltedPepper
Thank you!
I make this pretty often on the stove.. Hubby grew up eating it here in TX. I'm from illinois and had never heard of it. I followed Paul Prudhomme's recipe with a few changes I've made over the years. I always use Camilla beans on the stove with an over night soak.. I made this in the instant pot with red kidney beans, and they were hard as a rock after an hour. Yesterday I used pinto beans with hocks, and after 50 minutes they were tender. So I've only made this twice in my IP 6 quart.
I am going to make yours (minus the lemon). What an awesome trick with the rice in the pan.. No clue what par cooked rice is.
I'm surprised the beans were hard as a rock after an hour of pressure cooking, I've never had that happen. I've heard older beans can stay hard, but I've never had that happen to me. Other ingredients can also interfere with how the beans cook, so I've heard. Parboiled rice is also called converted rice sometimes. It's pretty easy to find in the grocery stores.
Check the best before date on the beans package. I never knew beans could get old but the few times mine stayed hard after cooking was because the beans were old.
Love this dish. Where do I find the written recipe?
It's in the video description and here is the link: thesaltedpepper.com/red-beans-rice
@@TheSaltedPepper thank you. I'll be going shopping for the ingredients tomorrow
Can I substitute pinto beans if it’s all I have on hand? Any changes in cook time or liquids?
As long as they are dry, the pinto beans should work just fine without any changes.
Watching from Quebec, Canada. Happy Father’s Day!
Looks delicious! Like the idea of the lemon juice at the end. I'd probably skip the pork chop and just pick all the meat off the ham hock and throw it back in.
I did that, too! I still wanted a little more meat.
Looks delicious 😋 never added lemon juice, will try it . I use Louisiana hot sauce for the acid/ brightness , it’s delicious!
Please let me know if you try the lemon juice!
In the U.K., kidney beans must be either soaked or boiled quickly and water drained before using… so would I do this as usual before adding to the pot
Your beans aren’t any different from ours and the high heat inactivates the lectins, so you don’t have to do that, but you can. I go over all of that in the written post.
That looks absolutely amazing!! But my heart sank when you said smoked sausage ☹️ I don’t understand why, but I hate smoked sausage!! I love smoked bacon, fish and cheese, I’m not keen on smoky barbecue sauces, but I like the ones which have a very mild smoke flavour, I hate cold smoked salmon but, I think that’s more of a texture thing, because I love hot smoked salmon. Actually writing it down like this, I’m wondering why some things I love and some I hate! I’m probably just weird! 🤪
LOL! We all have things we like and don't. You can use any precooked sausage you like.
I put my bay leaves into a tea ball so that they're easy to find and remove when done
Great idea! I have an herb thing, but I don't like cleaning it so I just throw the herbs in the pot. LOL
Read the revalation. You will be blessed!!!!!
Well I was accepting of all the spices but I don’t know about that lemon. 😂. MY Tip for when I make beans and rice. Instead of the hammock or Tasso I sometimes use a smoke turkey leg or wings. It gives the smokiness and adds meat.
YES to the lemon! Try and then let me know! LOL! I looked for a smoked turkey leg and couldn't find one, but I agree that would be great!
Hi. I couldn’t see beans in the list of ingredients.
Thank you! I forget them! 🤣
Next time try soaking your beans overnight, and for your smoked meat(try Turkey necks or pig tails), put the meat under pressure for about 5 minutes and then use the liquid for your beans. Also add a little sugar
I looked for smoked turkey and couldn't find any. There really isn't any need to soak the beans unless you have a sensitivity.
Please add Auto translate Turkish language. I want to follow you.Thank you
I believe that is something you can do on your end in TH-cam settings, but I don't have any way of doing it, sorry.
No soak = GAS
only for some people, others are not bothered by it at all.
I thought dry kidney beans needed to be soaked beforehand because of the high amount of lectins in kidney beans.
the high heat of pressure cooking inactivates the lectins, so you don't have to soak them. You can if you want to and just decrease the liquid and cook time. I go over that in the written post: thesaltedpepper.com/red-beans-rice
According to USDA…YOU ARE CORRECT. dry kidney beans need to be soaked and the “soak” water needs to be discarded. Cooking in the instant pot is great but using the water of cooked beans with pre soaking is not. Also beans must be cooked to doneness. Eating partially cooked beans can make you very Sick. I suggest just using drained canned beans instead of the dried, unless you take the time to properly soak them first.
who really cares if you have a messy bowl????
Why is this video 25 minutes long? Too much yapping and not enough cooking.