Easy Beans (In Rice Cooker)
photo by Linajjac
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
1 lb
ingredients
- 1 lb dry pinto beans
- 5 cups water
- 1 (15 ounce) can diced tomatoes (optional)
- 2 tablespoons butter (optional) or 2 tablespoons olive oil (optional)
- 1 medium onion, finely chopped (optional)
- 3⁄4 cup water (optional) or 3/4 cup broth (optional)
- salt and pepper, to taste
directions
- 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 :-).
Reviews
-
This did work.. But mine took 2 1/2 hours and additional water after the 1 1/2 of cooking needed to be added. For me, that wasn't a big deal. My rice cooker has a cook and a warm setting. Next time, I'll make sure it doesn't switch over to the warm setting, while the beans are cooking the first hour. I have a feeling I'll be making my beans in the rice cooker for now on. I did add the optional ingredients after the beans were done. Along with leftover sliced brats, roasted jalapenos, garlic, cumin, cayenne pepper and served over white rice. (Nice filling lunch, for all the teens that ended up at my house.) Thanks. :)