An attempt to make black beans & rice from dry in the slow cooker at the same time.
I’m always interested in simplifying and automating tasks wherever possible. The slow cooker tends to be very good for this. I’ve seen many recipes for black beans and rice that cook the beans from dry, but they always call for cooked rice. Why not cook the rice in the slow cooker with the beans?
I’m starting off with the most basic version: 16oz Dried Black Beans, 1 1/2c Brown Rice & 6c water in the slow cooker for 5 hours.
I’m not optimistic: I’m assuming the beans will want a longer cooking time than the rice, but let’s see.
Well…. the beans were cooked after ~3 hours on high, but the rice had completely swollen and the result was very glue-y. Also, the rice was stained totally black, which is fine with me, but may be a turn off for others.
Next time I’d like to try maybe 2 hours for the beans, and adding the rice for the last hour.