Burritos & Chili (Rice Cooker Kidney Beans!)

by JL Fields on October 20, 2010

I’ve mentioned my adoration for cooking beans in the rice cooker in a previous post (Azuki beans in the rice cooker = You. Had. Me. At. Hello).  It was time to try kidney beans.

JL’s Rice Cooker Kidney Beans
Makes nearly 3 cups of beans

  • 1 cup dry kidney beans
  • 3 cups water
  • 1 cup of vegetable stock
  • 1 banana pepper
  • 1/4 of a large onion
  • bay leaf
  • dulse flakes
  • 2 cloves of garlic
  • 2 dashes of cayenne pepper
  • 1 T earth balance

Combine all ingredients and place in the rice cooker. Let “soak” for nine hours and then cook for 1 hour and 20 minutes on “regular” setting.

Fresh out of the rice cooker, I wanted a burrito

so I combined the kidney beans with left over roasted root vegetables, raw onion and vegan sour cream on a brown rice tortilla. Delish.

I am in the midst of a two-week cleanse (which I’ve chosen to journal about on my Facebook page instead of this blog…join me!) but I’m happy to share recipes of the foods I am eating while cleansing.  The cleanse meal plan calls for vegetarian chili for lunch this week and, as my faithful readers know, I like to cook in advance (evidenced here, here, and here). I had plenty of kidney beans left over, so I used them for the chili

JL’s Rice Cooker Kidney Bean Chili
Serves 4 – 6

  • 2T olive oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • dash of cayenne pepper
  • 3 shakes of red pepper flakes
  • 2 shakes of chili powder
  • 1 dash of cumin
  • S+P
  • 1 large tomato, diced
  • 14 oz can diced tomatoes with green chilis
  • 14 ox can diced tomatoes
  • 2T tomato paste
  • 1 cup low-sodium vegetable broth
  • 2 cups water
  • 1.5 cups cooked JL’s Rice Cooker Kidney Beans

Heat olive oil over medium heat in a saute pan.  Add onion and cook for 1 minute  Add garlic and cook for another minute.  Add red and green peppers, cayenne pepper, red pepper flakes, chili powder and cumin.  Salt and pepper to taste.  Cook for about five minutes.  Add the tomato.

In a large pot combine diced tomatoes, tomato paste, vegetable broth, water and cooked kidney beans.  Add vegetables from the saute pan. Add salt + pepper (if needed).  Cook on high, bringing the chili to a boil.  Reduce heat and simmer for 30 minutes.

Because I’m cleansing I went light on the salt and heavy on the kick — the spices are perfect!

Have you tried beans in your rice cooker yet?

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