You don’t have to be a professional to cook beans in a rice cooker. And, one of the most-asked questions coming up from amateur cooks is Can I cook beans in a rice cooker?
Well, using a rice cooker to cook beans is much easier and simpler than you think. It’s much quicker than a slow cooker as well. But don’t you know how to cook dried beans from scratch in a rice cooker?
Don’t ya worry, my friend!!! In this post, I’ll explain the tummy-easing technique you can use to cook beans. As I also use my rice cooker often for beans, not for rice.
If you own bulk bags of dried beans, maybe you want to make some batches of snacks, burgers, soup, and so on with those beans. But, oh pooh, those bad guys are completely dry and hard. So, what to do with those stock-ups?
Well, Just allow me to walk you through the simple 5-step process about how to cook any amount of dried beans within the next 10 minutes.
So without further ado, let’s get started!!!
HOW TO COOK BEANS IN A RICE COOKER
It’s not a wonder that you can use your rice cooker for many other kitchen tasks including cooking dry beans other than just making the fluffiest rice. I’ll explain a simple method to cook dried beans, no matter what the amount is. Which is easy on the stomach as well.
Cook Time: 1 hour 30 mins.
- 1 lb Dried Beans. (Chickpeas, pinto beans, black beans- all will do the trick)
- 1 Bay Leaf.
- 5 cups of filtered water or more if needed.
- Salt and pepper.
- 1 medium finely chopped onion. (Optional)
- 1 diced tomato. (optional)
- 2 tablespoons of butter or 2 tablespoons of olive oil (optional).
First off, pick up the beans and discard any shriveled beans or any foreign matter that floats to the surface. Rinse off the beans well. Then soak your dried beans in the rice cooker with one of these three most popular methods:
Hot Soaking: In a large container, for each pound (2 cups) of dry beans, add 10 cups of water. Bring to a boil and keep boiling for 2–3 minutes. Remove from heat, cover, and soak for 4 hours at the least.
Hot soaking is the most preferable because it minimizes cooking time and helps produce tender beans as well.
Quick Soaking: Quick soaking is the fastest method. In a bowl, add 6 cups of water for each pound of dry beans. Bring to a boil and keep boiling for 2–3 minutes. Remove from heat, cover, and soak for 1 hour at the least.
Overnight Soaking: Traditional overnight soaking is the easiest method of all. Just Put dry beans in a large pot. For each pound of dry beans, add 10 cups of cold water. Cover and keep in the refrigerator overnight or for at least 8 hours.
N.B: Soaking beans helps dried beans absorb water and soaking beans can double or triple in their size. However, lentils, blackeyed peas, and split peas need not be soaked.
Drain and rinse off the hydrated beans the next morning with clean, cool water. Place them back in the rice cooker. And add 5 cups of clean water with 1 bay leaf.
But what’s the use of the bay leaf? Well, by cooking beans with a bay leaf, you break down the oligosaccharides in them, which are hard to digest.
Besides a bay leaf, you can also use 1 teaspoon of cumin, or 2 teaspoons of epazote leaves, as well. Though, I love the bay leaf because of its fantastic aroma and light flavor.
It’s time to cook beans because cooking makes them edible and digestible.
Switch on the rice cooker for one cycle and sit tight while it works its magic.
Once the rice cooker makes a sound or switches to KEEP WARM, meaning it’s done cooking. Check out if extra water is needed.
But if the beans are still covered, you need not worry. Just run for one more cycle. At this time you might finish this cycle before it beeps. Though some beans might take longer, some rice cookers may function differently.
Note: While you cook black beans or pinto beans, they are cooked perfectly after one cycle of your rice cooker.
Now that you’re done. Just drain, remove the bay leaf, and rinse off your cooked beans one more time. And use whatever you want these beans for!
At this stage, add flavorings to the dish. You can add spices and herbs at any time, but I recommend adding them at the end to decrease flavor loss. Also, add 1 teaspoon of salt when finished cooking, and let the beans absorb the salt for a few minutes before serving.
After two hours add additional ingredients as you wish, such as some hot sauce, peppers, spices, bacon, veggies, etc., and simmer for around 15 more minutes.
I bet you the taste is sensational!!! Just wait and watch how your friends come running at the smell and are delighted at the taste. It won’t cost you much to make too.
Use acidic foods such as lemon juice, tomatoes, vinegar, etc. after the beans are cooked. Because if you add these ingredients at the beginning, the beans won’t soften. And, I’ve made the mistake of adding tomatoes to start with, and the beans will not cook at all if you do that.
That’s it!!! That’s the easiest way to cook dried beans in a rice cooker- no matter if they are kidney beans, black beans, or split beans.
Serve and enjoy the beans!!!
You can serve them as a side dish. Or add them to burritos, veggie burgers, soups, omelets, and whatever you like. Or you can also add beef or chicken as a protein and serve as the main course.
Set a timer for your convenience, but once you understand how your rice cooker works, you won’t have to.
Another interesting fact you might enjoy is that if you don’t like the skins of beans, particularly chickpeas, you can easily remove all the skins after the cooking process.
You can add onion, butter, meat, etc in with the beans at the beginning, but it will probably be mushy when the beans are done.
CAN YOU MAKE DELICIOUS MAKE RICE AND BEANS IN A RICE COOKER
For sure, you can easily cook both rice and beans together in the best mini rice cooker.
Rice and beans are easily found and very sought-after in almost every part of the world. And no matter if you love eating rice and beans much, they are good for you.
As they are a rich source of protein, vitamins, and fiber. They are low in fat and loaded with complex carbs, as well. Plus, they are so versatile and relatively cheap, making them a popular food.
Though they are served as a side dish, by adding some other ingredients, you can use them to make a complete meal.
Let’s get to the cooking process:
Prep Time: 5 mins.
Cook Time: 15 mins.
Total Time: 20 mins.
- 1 cup of uncooked long-grain brown rice
- 1 can of black beans, drained
- 2 cups of homemade chicken stock
- 1 small onion, finely chopped
- 2 cloves of minced garlic.
- Saffron threads
- 1 can of diced tomatoes with green chilies
- 1 cup of cheese (optional)
- 1 can of sweet corn (optional)
- Prepare all the necessary ingredients.
- Put rice and chicken broth in the rice cooker, and stir. Then cover and switch the cooker on to start cooking.
- After a few minutes, add onion, garlic, chilies, and tomatoes. Then stir, cover, and cook for another 3 minutes.
- Add the beans (black beans, pinto beans, chickpeas, etc.) and the saffron threads. Stir.
- Cover and continue cooking until the rice cooker stops and all the chicken broth is absorbed into the rice.
- When done, add cheese on top.
- Serve and enjoy!!!
Okay, now that you’ve known more about if you cook beans in your rice cooker. Hopefully, you will enjoy cooking both rice and beans together in a rice cooker, as well.
and, what’s your secret sauce to cook beans in a rice cooker? Do let us know in the comment box below. We would love to hear’em from you. Happy eating, thanks!!!
What is the fastest way to cook beans in a rice cooker?
Quick soaking is the fastest way to cook beans. In a large pot, add 6 cups of water for each pound (2 cups) of dry beans. Then bring to a boil and keep boiling for 2–3 minutes. Remove from heat, cover, and soak for 1 hour at the least.
What happens if you don’t soak beans before cooking?
If you don’t soak beans ahead of time, they will take longer to cook, though they will, indeed, cook.