Rice Cooker Black Beans Recipes
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
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.
QUICK BLACK BEANS WITH RICE
Steps:
- In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.
- Just before serving, fold the cilantro and lime juice into the cooked rice.
- Garnish beans with the Cotija and serve alongside the rice.
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
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
BLACK BEANS AND RICE
Using canned black beans speeds up the preparation of this flavor-packed meatless classic.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook rice in water as directed on package, omitting salt.
- Meanwhile, in 2-quart saucepan, heat onion, bell pepper, carrots, orange juice, paprika, coriander, red pepper flakes, garlic and tomatoes to boiling; reduce heat. Cover; simmer about 45 minutes, stirring occasionally, until thickened.
- Remove vegetable mixture from heat. Stir in beans. In blender or food processor, place 1 cup of the bean mixture. Cover; blend on medium speed about 30 seconds or until smooth.
- Stir blended mixture into bean mixture in saucepan. Cook over medium heat about 3 minutes or until hot. Serve over rice with yogurt. Sprinkle with additional paprika if desired. Serve with lime wedges.
Nutrition Facts : Calories 320, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 12 g, TransFat 0 g
SLOW-COOKER BLACK BEANS AND RICE
Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg
RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)
Provided by Lourdes Castro
Categories Bean Side Backyard BBQ Dinner Summer Healthy Simmer Boil Sugar Conscious
Yield Serves 8 to 10
Number Of Ingredients 13
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.
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