Cooking dry beans in an Aroma cooker, skipping the soak?

[Thomas Martinez]

Saw a few peoples mention throwing dry beans into their rice cooker. How do people finds the texture when they cook them this way?
The method is to rinse the beans, throw them in with 3 cups of water to 1 cup beans, then put it on the white rice cycle. It take 90 minutes for the rice cooker to cycle through the rice process. However, are there different texture between different types of beans when using this method? For example, would black beans turn out different than pintos or chickpeas?
Would the rice cooker reach the necessary heat to fully cook the beans so they are not chalky in the middle? 90 minutes should do the trick for black beans but not for chickpeas. I’d also be concerned about the lectin levels in kidney beans, since undercooked versions of those beans can cause vomiting and diarrhea in high amounts.
Would people who use this method for beans find the texture to be satisfactory?

 

[Topsy-Turvy C]

black beans yes, chickpeas no. Tried chickpeas on white rice cycle once and they were basic gravel in the middle. Had to run a second cycle and added another cup of water.

 

[Star]

Please do not throw raw kidney beans in a rice cooker and call it a day. The phytohaemagglutinin in undercooked red kidney beans will wreck you. It has to be boiled for at least 10 minute to denature. A rice cooker is not going to reach that for a raw bean recipe. However, black beans and pintos is lower in this compound so it’s okay to cook them in a rice cooker.

 

[Victoriou]

does the aroma actually hit boil temp the whole time or does it cycle? mine sounds like it pulse