Vegan Slow-Cooker Pinto Beans

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

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.

Ingredients Nutrition


  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.


Most Helpful

These were delicious. Used Mexican oregano - didn't have cilantro, so tossed in a bit of coriander. The next morning I gave the leftovers a couple whirls in the food processor, then refried them in olive oil. Fantastic refried beans! Will become a regular routine. January 14, 2017

I made this and my family liked it so much that I already have another batch in the crockpot. I doubled the recipe; I did not have cumin so used black cumin seeds. It gave it a nice smokey flavor; I used whole dried chili peppers. Left out the onions and the cilantro because I didn't have any. Served it over brown rice.

nancyjohnson926 October 06, 2015

I absolutely love this recipe and will use it again. The only thing I would change is I would either greatly reduce the added salt or eliminate it entirely and allow it to be added to taste when served. 1 tsp. salt adds 2,325 mg. of sodium to the recipe and that is completely unnecessary. Great (albeit salty) flavor.

Nikki M. April 21, 2015

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