How-to cook beans in a rice cooker. A simple no-fuss method to cook any amount of dried beans, perfect for the freezer, and easy on the stomach without any bean bloat!
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O beans! What to do with those big bags of dried beans or stock-ups from the bulk bins? Do you find yourself with a bean abundance, wanting to make batches of hummus, snacks, burgers, soup, but those bad boys are dried and hard! WHAT DO YOU DO!? This post is long overdue, as I get asked in almost every beany post, just how do I cook my dried beans from scratch. Sometimes I’ll just go with my lazy tendencies and use canned, but a can of beans is just not enough for most things! Now, how do we go from the photo above to this…
It’s rather simple and much easier than you think. Plus, using a rice cooker is where it’s at! Much quicker than a slow cooker, and less messy and finicky than on the stove. And maybe my favorite thing about making them this way is the “de-bloat”/tummy-easing technique you can use. I’ve tried this same technique on the stove top, but it was not as effective as using a longer cooking method (but shorter time than a slow cooker). I use my rice cooker mostly, not for rice, but beans. I like to prep huge batches of hummus for the week and then make enough for another 2 weeks which I freeze in the freezer. When I’m making burgers, I like to make not just a small batch, but a big batch, again, to freeze.
So let me take you through my easy bean process. I will be showing you how to cook only 1 cup of dried chickpeas, which yields only 3 cups cooked, so just double or triple the quantities (and change the bean) depending on your needs (and size of your rice cooker). And since the beans are being thoroughly socked and cooked, no need to worry about any bean deaths!
How-To Cook Beans In A Rice Cooker
Ta-Daa! So what’s up with the bay leaf? By cooking beans with a bay leaf, you break down the hard to digest oligosaccharides in them, giving your body an easier time breaking them down during digestion with the anti-oligosaccharides enzyme. Not only can you use a bay leaf, but you can also use 1 tsp of cumin, 2 tsp of epazote leaves, or 2 inches of kombu (a sea vegetable). I like the bay leaf though as the flavor is light and earthy and smells fantastic! With the overnight soaking and fully cooking the beans with a bay leaf, you will be eating a bounty of beans like never before and without the rough tummy effects!
That’s my easy way to cook my dried beans! No need to worry about BPA-lined cans of sodium soaked sadness, long hours in a slow cooker, or the possibility of pots boiling over (and bean-bloat!). Another little surprise you may enjoy. If you aren’t a fan of the skins of beans (specifically chickpeas), the skins mostly all come off during the process and if some remain, they can be easily removed.
So tell me:
+ How do you like to cook your dried beans?
+ Do you use a specific de-bloating method?
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