I know you have to soak them overnight to rehydrate them and leach out poisonous shit, but is there more to it than that? Can this go along with seasoning them or does the water need to be as clean as possible to make them safe to eat?
I know you have to soak them overnight to rehydrate them and leach out poisonous shit, but is there more to it than that? Can this go along with seasoning them or does the water need to be as clean as possible to make them safe to eat?
Honestly you’re better off with a slow cooker if you want to take that route, with the exception being for kidney beans and broad beans as this is not a safe way of cooking those beans.
A rice cooker only boils the pot for a minute before reducing the temperature down really low so it would extend the cooking time out to what a slow cooker would require, except idk if it would even turn out well in a rice cooker.
Disclaimer that this is for your typical rice cooker and not a fancy pressure rice cooker - I’ve never used one of those so I can’t attest to whether it would be possible to cook dry beans well in one.