Cooking dry green mung beans overnight is not necessary; you don’t even have to soak them at all! The no-soak approach makes this recipe realy easy (and also eliminates pre-planning for dinner the previous day). Simply use your regular ol’ measuring cup to measure out exactly one cup of dry beans.
Cooking Instructions
Why does it matter? Because we’re going to be cooking with a precise amount of water. Then, simply rinse the beans in cold water under running water until water is clear (which should of take about a minute). Doing so washes away any dirt or other junk that may be on top of the bean’s surface, and the cleaned beans taste better.
After cleaning your beans, place them in the inner pot. Follow a simple 1:3 ratio: one cup of beans per three cups of water. No less or more than this, too few beans will result in hard beans; too many will cause mushy beans. For this recipe, three cup of water should be just right.
Place the lid on the cooker and hit the “White Rice” button (yes, it’s weird to cook legumes on a rice setting, but the cooker do know how to time itself properly for the task). Just leave it alone and let the cooker handle the heating and timing process. No other buttons need adjusting, just choose the setting and go.
Once the cycle starts, the digital display lights up to show you that it’s underway, with a remaining cook time of approximately 1 hour and 30 minutes. There’s no need to check it or stir it; just leave it alone, walk away, and let the machine work its magic.
It’s kind of like set and forget, the sealed environment will help trap steam, aiding in the tenderizing of the skins. Once the timer shuts off, the cooker enter keep warm mode.
Open it up, see how it’s coming along, and voila! The beans are completely tender and creamy. A quick taste test confirms they’re not crunchy. Soft enough for an easy meal, but also good-looking enough to serve. The results are consistent here.
You can make beans in a rice cooker. Beans are so easy to prepare if you’re not worrying about watching over them on the stovetop. All that’s required is a rice-cooker (you can make this batch several times a week) and once you get the hang of it (just keep your ratio consistent), it’s foolproof.
Use three cups of water for every cup of beans and set it on the white rice button for an hour and a half. Easy peasy. You do not need to soak them. Instant meal prep, simplified.
