Dear Caitlin,

I understand that my rice-cooker is for cooking grains.  I get that.  I get that my mother-in-law just gave me a new slow-cooker, and I should know how to use it.  But I know how to use my rice cooker for more uses than its manufacturer intended, and I just can’t forget that knowledge.

While I’m sad that you weren’t feeling well on the big ol’ NYE, I’m incredibly happy that you sent me those quotes from the cooking show you were watching.  I’m thinking, “this is just such a lovely delicious sauce… so I’m going to add some butter to it” may just need to be the tagline of this blog.

I had to work the day leading up to New Year’s Eve, so I pulled out my trusty rice-cooker.  When I got home, it was like one of my neighbors had been cooking this insanely awesome smelling dish all day.

That neighbor was me.

I set this up the night before, and just popped the entire rice cooker bowl in the fridge overnight, covered.  It only  needs about 90 minutes to cook, so you can employ a delay or have a roommate/significant other turn it on for you.  I’m really hoping to reliably train Enzo to do this, but I’m not sure how to cue him when to do it.  Timer?  Text message?  I’ll let you know.

First, you need to rehydrate your beans.  I do this on low boil with a hearty dash of salt if I’m home, or if not, I just let them sit overnight.

Next, pulverize the onion, green pepper, celery, and garlic in a food processor.

Add rehydrated beans, green veggie liquid, tomatoes, rice, and water to the bowl.

Add spices.

That’s it.  Easiest party trick.

I hope you’re feeling better this morning!  If not, I hope you’re watching more cooking shows and writing down the best quotes.  Because butter.

Recipe
Based on Fat Free Vegan‘s Creole Black-eyed Peas

Ingredients
1 Large White Onion
2 Stalks Celery
1 Green Bell Pepper
5 Cloves Garlic
8 oz. Dried Black-eyed Peas (or, 3 cans, rinsed)
1 15 oz. Can Diced Tomatoes
1 1/2 teaspoons Dried Oregano
2 teaspoons Salt
1/8 teaspoon Cayenne (I use about twice this, season to taste)
1/4 teaspoon Black Pepper
1/4 teaspoon Thyme
1/2 teaspoon Liquid Smoke
1 Cup Brown Rice (if using white rice, reduce water by 1/2 – 3/4 cup)
4 Cups Water

(1)  Rehydrate the peas if using dry.  This can be done by leaving them in a pot of salted water over night, or bringing a pot of salted water to a simmer for 2-3 hours.  The time will vary depending on the age, condition, and brand of peas.

(2) Using a food processor or your highly-dedicated self and a sharp knife, finely grind the onion, celery, bell pepper, and garlic.

(3) In the bowl of the rice cooker, combine peas, pulverized vegetables, tomatoes, spices, rice, and water.

(4) Cook on brown rice setting until done.