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Rice cooker vs stovetop for dried beans... I'm team pot all the way
My friend insisted her rice cooker makes perfect pinto beans without any soaking, so I tried it with a $2 bag from the market last Tuesday... ended up with mushy, uneven beans that took twice as long. Meanwhile my old stovetop method with a $15 pot gives me creamy, intact beans every time in about 90 minutes. Has anyone else ditched the fancy appliances and gone back to basics for cooking cheap staples?
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joel_martinez25d ago
My old stovetop pot is 14 years old and cost like $20. Actually @shanelee I keep it at a low simmer after the initial boil, around medium-low on my gas range. Yeah the rice cooker thing is overrated. Beans need that steady boil to break down properly. Mine come out soft but still hold their shape every time.
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Did the rice cooker have a bean setting or did she just run the regular cycle? I feel like that makes a huge difference. My buddy tried the same thing and his came out like refried beans without even trying. What temp do you usually keep the pot at on the stovetop?
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