Vegan Slow-Cooker Pinto Beans

Ex-Pat Mama's Note:

I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.

• Total Time: 7 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 8

• 350 g pinto beans, dry
• 2 tablespoons cumin
• 1 teaspoon dried chili pepper flakes (to taste)
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium tomato, diced
• 3 garlic cloves, minced
• 1 bunch cilantro, chopped
• 5 cups water

Directions:

1. Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
2. Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
3. Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
4. Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.