Rice Cooker Black Beans Recipes

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.

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.

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.

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
• Cover; cook on High heat setting 6 to 8 hours.
• Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

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.

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 :-).