Months ago, Mr. Spring won a rice cooker. I can’t quite remember how he managed it, but after one trial use we got over the novelty it ended up perched on to of our fridge, collecting just. What can I say? We’re pasta people.
Then, at the peak of the maddest week when we were just launching Showroom and I wasn’t doing very well carving out the time to cook and feed myself, this bolt of inspiration hit:
A rice cooker is basically a crockpot with less settings. And even though it seems radical, that probably means it could be used to mindlessly prepare lots of things.
Confident I was on to a good thing (but in need of some reassurance) I googled ‘rice cooker recipes’ and began scrolling through the four million, seven hundred and thirty thousand results. It’s tough to be original these days.
So far, slow cooked black beans are the best rice cooker dish I’ve discovered. Anyone who’s ever cared to look knows it’s relatively difficult to find canned black beans in Australia, and anyone who’s ever tried to cook them from scratch knows how difficult it is to keep them from burning to the bottom of the pot. With the rice cooker, though, the process is painless. You just set it and forget it! Then, just about an hour later and having paid no attention to the process at all, you’re ready to start building the perfect tacos, burritos, nachos, huevos rancheros, or vegetarian stew. Brilliant!
1 cup soaked black beans
1 medium onion, diced
1 – 2 garlic cloves, diced
a pinch of salt to finish
Pour enough boiling water into the rice cooker to cover the beans by about 3 inches. Put through one or two cycles in the rice cooker, depending on your machine, until the beans are tender.
Add straight to your favourite dish or decant into a mason jar and store in the fridge.