Yess, rice cookers are so versatile! When we lived in Asia we wouldn't have proper kitchens and just simply have a rice cooker sitting on the desk and we cooked everything in that thing. :) They're great for pasta, veggies, curries, tofu/tempeh, potatoes - you can even make cakes in them.
I always soak my beans so they cook evenly and digest better. But I will definitely try them in a rice maker now, so much easier than doing an entire pot when meal prepping. Thank you!
I love homemade black beans! So yummy!! I used to “try” to make rice on my stove many moons ago when I was first married. Never ended well. I love my rice cooker!! I will never go back! Great tips! Thanks! New subscriber😀
Great video! Thank you! So I'm a little unclear, when you took them out before the 20 mins the rice cooker cooks automatically, the beans were fully done or slightly under for future recipes? Appreciate your time and help!🙏
Wow I didn't know you could cook beans in a rice cooker. What do you press to cook the beans . My digital cooker only have white rice, brown rice and steamer. Should I press brown rice to cook the beans? Please let me know. This is an excellent time saving idea💡.
I only have a basic lever rice cooker so I just press it down. But I do believe most digital rice cookers, the brown rice option is longer. So if you use brown rice that will actually save you time having to listen for it to go off it sometimes does take a little longer and you definitely can't do this with all beans. But things like Black beans are super easy in the rice cooker.
I need to cut down on sodium so this should help avoid canned stuff. I soaked some white beans overnight then drained then cooked in my rice cooker with 4x the cups of water and they seem good but maybe the rice cook gets rid of excess so I'll try dry with 2x the water and keep an eye. Do you mix any powder spices into the water so the beans soak them up?
Very true. I find its the easiest way for me to do so. I now get my beans from the bulk store. So i dont even have plastic anymore for them which is awesome.
@@cheryyoung1636 not true. They all should be soaked. Kidney and pinto have a higher toxicity but that doesn't mean black beans don't also have to be soaked
You don't have to soak black beans. There are some you should, but black beans are fine. The main reason for soaking most beans is for shorter cooking times.
Soaking beans overnight, or using the quick-soak method, also makes beans easier to digest. In my 20s, I skipped the soaking process for the dry black beans I was using for soup, followed the recipe to the letter otherwise, including cooking over low heat for 3 hours, after bringing the soup to a boil for one minute. Five minutes after eating a bowl of the soup I made, the soup exited my body quickly, in both directions at once. Not a fun time. I cooked it again over low heat, for 3 more hours, and my digestive system didn't complain. I've soaked dry beans before cooking them ever since (30 years). Info for soaking dry beans, for those who are interested: Overnight soak: put the beans and water into a large pot, with enough water to cover the beans by 2 inches, then put the lid on the pot. This can be left on the counter for 8 to 10 hours (overnight), or put into the refrigerator for up to 24 hours; refrigeration is recommended for soaking longer than 10 hours to prevent fermentation. At the end of the soaking time, drain the beans, and immediately cook them as you choose, whether on their own or in a recipe. Quick-soak method: put the beans and water into a large pot, with enough water to cover the beans by 2 inches. With the lid on the pot, bring water to a boil, and let it boil for one minute. Remove pot of beans from the heat, and let sit with the lid on for one hour. Drain the beans, then immediately cook them as you choose, whether on their own or in a recipe. Some sources say that beans can cook in the same water in which they soaked, for flavor and nutrient retention. I don't risk this because of the above incident in my 20s. Plus, I like to cook beans in vegetable broth.
I use a Crock-Pot as well for some of my beans depending on how much time I have. I like it too I just prefer a little bit quicker of a cooking time. Busy lives call for it LOL
@@TheDiscountVegan yeah, that's understandable. I wonder does cooking the beans so quickly prevent the absorption of the flavors you add later, compared to cooking them in the crock pot?
Putting salt in slows the cooking time. Also you should not ingest the liquid from the beans if you have not soaked and dumped. It will cause really bad gas and stomach pain.
O feijão deve ficar de molho por 12 horas antes de ser cosido para eliminar rafinose e a estaquiose, oligossacarídeos que não são digeridos pelas nossas enzimas, mas sim fermentados no intestino grosso, o que causa gazes e flatulência.
