Easy Beans In Rice Cooker Recipes
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.
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 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 RED BEANS AND RICE
This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g
ONE-POT RICE AND BEANS
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams
YELLOW RICE AND SOFRITO BEANS WITH JAMMY EGGS
Jammy eggs are a delicious addition to this dish of yellow rice and sofrito beans.
Provided by dinehaus
Categories Beans and Rice
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
- Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
- Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
- Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.
Nutrition Facts : Calories 302 calories, Carbohydrate 43.1 g, Cholesterol 186 mg, Fat 7.5 g, Fiber 6.9 g, Protein 15.1 g, SaturatedFat 1.7 g, Sodium 660.3 mg
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