RICE COOKER BLACK BEANS
This is an easy way to cook dried black beans in a rice cooker. After cooking, you can use them in burritos, veggie burgers, soups, or anything you like! I have also cooked kidney beans and a mixture of kidney and black beans this way.
Provided by chantal
Categories Side Dish Beans and Peas
Time 6h10m
Yield 4
Number Of Ingredients 2
Steps:
- Place black beans and cover with 3 cups water. Let sit for 5 minutes. Discard anything that floats to the surface. Drain.
- Cover black beans with 3 more cups water. Let soak, 4 hours to overnight. Drain.
- Combine drained beans and 3 cups water in a rice cooker. Cook on the "Porridge" setting, adding more water if needed, until tender, about 2 hours. Drain.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 30.2 g, Fat 0.7 g, Fiber 7.4 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 7.8 mg, Sugar 1 g
EASY BEANS (IN RICE COOKER)
Dry beans, cooked in your rice cooker. Faster and easier than the crockpot, no need to soak. Its easy to freeze portions, and much cheaper than buying canned beans. If you are just going to eat them, I would highly recommend adding the optional stuff, they are pretty blah alone. Update after some reviews: I make these all the time and they never take over 2 hours, but it may be that my rice cooker cooks at a higher temperature than others. They keep pretty well if you leave them on the 'warm' mode, so maybe you should start them early the first time to see how they do in your rice cooker. 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. I have made the mistake of adding tomatoes to start with, and the beans will not cook at all if you do that. :)
Provided by Random Rachel
Categories Black Beans
Time 1h5m
Yield 1 lb
Number Of Ingredients 7
Steps:
- Rinse beans. (I just cut the top of the sack off, poke a hole in the bottom, and fill it with water.).
- Place beans and water in rice cooker, switch to on. Check occasionally to see if additional water is needed, or to see if your rice cooker has switched to 'warm' mode too early.
- After two hours, enjoy in another recipe, or add optional ingredients and simmer 15 more minutes. It is VERY IMPORTANT that the tomatoes get added AFTER the beans have cooked- the beans will not soften if you add the tomatoes at the beginning!
- Add additional goodies as desired- bacon, ham, peppers, veggies, spices, etc. - there are tons of things that go well with beans :-).
Nutrition Facts : Calories 281.5, Fat 4.1, SaturatedFat 0.5, Sodium 730.2, Carbohydrate 52.7, Protein 23.8
RICE AND BLACK BEANS (RICE COOKER)
A very simple, cheap, filling side or main dish. I make this in my dorm room, all my friends come running at the smell and are delighted at the taste. It costs me about $2.25 to make. For more heat, use Hot Ro-tel.
Provided by Phil Dosa
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain tomatoes, black beans, corn and put in Rice Cooker.
- Add rice, chicken broth and stir.
- Cook until cooker stops.
- Add cheese on top.
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
BLACK BEANS AND RICE
This Black Beans and Rice is a gluten-free dish made with sausage, bacon, and vegetables. It's a complete, one-pot meal bursting with flavor. It comes with two cooking methods to choose from: pressure cooker and stovetop methods.
Provided by Denise Browning
Categories Entree
Number Of Ingredients 15
Steps:
- Pressure cooking method: Turn pressure cooker on high and let it heat up, or press the saute function and let it heat for at least 3-4 minutes.
- Then, cook bacon for about 2-3 minutes or until enough to release the fat. Add sausage and let it cook for about 3 minutes, stirring every now and then. Add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
- Stir in rice, seasonings, and broth. Put lid on and close steam valve. Depending on your pressure cooker settings: Either cancel the saute function and press the rice function (it automatically sets the time, about 10 minutes) , or set to high pressure on manual and set for 3 minutes.
- Let pressure release naturally. Then, remove lid and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy
- Stovetop method: Heat one large no stick pan over medium-high heat, add bacon and let it cook for about 2-3 minutes or until enough to release fat. Add sausage and cook for 3 minutes, stirring now and then.
- Reduce heat to medium and add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
- Stir in rice, seasonings, and broth. Reduce heat to low and put lid on. Let simmer for 15-20 minutes, or until rice is tender and most of water is absorbed.
- Fluff rice with a fork and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy!
Nutrition Facts : Calories 537 kcal, Carbohydrate 69 g, Protein 19 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 47 mg, Sodium 1343 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
BEST BLACK BEANS AND RICE
Here's how to make the best black beans and rice! This classic Latin-style side dish is perfect with tacos or as a lunch idea.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Start the rice: use How to Cook Basmati Rice or Instant Pot White Rice.
- Mince the onion. Chop the pepper into a small dice. Mince the garlic.
- Drain and rinse the beans.
- In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Cook for 3 minutes until warmed and fragrant, then stir in rice for 1 minute until heated through.
- Remove from the heat and add the lime juice. Serve garnished with fresh cilantro.
Nutrition Facts : Calories 229 calories, Sugar 1.6 g, Sodium 662.5 mg, Fat 5.2 g, SaturatedFat 2.2 g, TransFat 0.1 g, Carbohydrate 38.2 g, Fiber 6.9 g, Protein 7.7 g, Cholesterol 7.6 mg
OUR BEST 20+ RICE COOKER RECIPES (+EASY SPANISH RICE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 28m
Number Of Ingredients 5
Steps:
- Put all ingredients into the rice cooker and stir well.
- Close the lid to the rice cooker.
- Cook 30 minutes and serve.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)
Provided by Lourdes Castro
Categories Bean Side Backyard BBQ Dinner Summer Healthy Simmer Boil Sugar Conscious
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Mash the garlic and render the bacon fat
- Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
- Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
- Sauté the vegetables and rice
- Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
- Add the beans, simmer, and serve
- Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.
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- In a pot or large saucepan, heat the olive oil over medium heat. Add the chopped onion, green pepper, cumin and oregano, and cook, stirring, for 6 minutes. Add the garlic and stir for 2 more minutes. Add the black beans and stir for 1 more minute, then remove from heat.
- Add the rice and water to your rice cooker (if your rice cooker has a water line for white or brown rice, just fill with water up to that line. Otherwise, just add approximately 3 1/2 to 4 cups water. Then, using a spatula, move the bean mixture from the pot into the rice cooker pan on top of the rice and water. Mix thoroughly.
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- Combine rice, water, black beans, red pepper, onion, garlic powder, kosher salt, ground coriander, ground cumin, and oil and stir to evenly coat mixture with spices. Sit the tomato in the middle, half submerged in the liquid.
- Ensure that there is enough water to cover all the ingredients. Avoid totally overstuffing your rice cooker (like I did in the video). You may need to cook for a second round without the extra room in the cooker for pressure.
- Allow rice cooker to cook through one cycle, then check if the rice is done. If it's cooked through, smash the tomato and mix into the rest o the mixture. Serve with hot sauce or with some salt, salsa/guac. This rice also makes great filling for burritos or as a base for a burrito bowl.
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Reviews 9Servings 3Cuisine AmericanCategory How-To
- Overnight, soak your dried beans in the rice cooker (unplugged and turned off) you will be using with 3 cups of filtered water.
- In the morning, drain and rinse the hydrated beans, put them back in the rice cooker, and add 4 cups of filtered water, along with 1 bay leaf.
- Turn the rice cooker on for one cycle. When the rice cooker beeps that it's finished, check the water level (you may need to add a bit more, but you should be fine if the beans are still covered), and run for one more cycle (you can end this cycle before it beeps, about half way if need be).
- Then simply remove the bay leaf, drain, and rinse your cooked beans one more time and use for whatever you need those beans for!
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- Place olive oil into slow cooker. Stir rice around in the olive oil. Add cooked black beans (substitute 2 15 oz. cans), diced tomatoes, garlic cloves, ground cumin, salt and pepper AND 2 cups of water.
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- Combine black beans, 1 onion half, 1 bell pepper half, 2 bay leaves, and 8 cups cold water in a pressure cooker. Lock lid into place and set pressure to HIGH (15 pounds); bring up to pressure over high heat. When pressurized, reduce heat to medium and cook 15 minutes. Remove from heat, release pressure, and let stand until pressure is completely released. Remove lid. Discard onion, bell pepper, and bay leaves.
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