I recently borrowed my daughter's rice cooker - had a great time with it.
I cooked rice, of course, also barley and brown(green) lentils -
separately, using the same 2 parts water:1 part grain or beans. All
turned out fine.
Then I decided to try black beans. Brought them to a boil with water to
cover an inch or so, turned off the machine and let them soak for
drained some of the water and added more to cover by an inch, turned on
the machine - covered the top with a tea towel to catch any mess (of
there was a bit)
Lo and behold: cooked black beans (but the pan liner will never be the
same. Black bean dye is strong.
Today I'm trying garbanzoes and then white navy beans. Garbanzoes are
cooking as I write. For this experiment, I soaked the beans overnight,
then added them (one kind at a time) to the rice cooker, again with enough
water to cover by about an inch.
Then I freeze the stuff in about 2-3 cup portions - for "instant"
ingredients when I actually feel like cooking.