How to Cook Beans in a Rice Cooker: Cooking with Kimberly

Ingredients

• 2 cups Split Moon Beans (rinsed well in a fine mesh sieve)
• 4 cups Water (filtered)
• 2 leaves Bay Leaves (dried)
• 0.5 tsp Crushed Chili Flakes (adjust to heat preference)
• 0.5 tsp Freshly Ground Cracked Pepper (coarsely ground black pepper)
• 1 tsp Coconut Oil (to lubricate beans after cooking, prevents clumping)

Instructions

1. Rinse the beans

   Place the split moon beans in a fine mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Add beans and aromatics to rice cooker

   Transfer the rinsed beans to the rice cooker inner pot. Add 4 cups of filtered water, 2 bay leaves, ½ tsp crushed chili flakes, and ½ tsp freshly ground cracked pepper.

   Time: PT3M

3. Cook the beans

   Close the rice cooker lid, select the regular "Cook" setting, and let it run. The cooker will automatically switch to "Warm" when the beans are done (about 45 minutes).

   Time: PT45M

4. Finish with coconut oil

   Open the lid, remove the bay leaves, and stir in 1 tsp coconut oil to coat the beans and keep them from clumping.

   Time: PT2M

5. Serve or store

   Serve the beans warm in a salad, soup, or as a side. Transfer any leftovers to an airtight container.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

9g

Carbohydrates

25g

Fat

2g

Fiber

6g