3 Reviews

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.

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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.

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Nikki M. April 21, 2015

I used already soaked beans and cooked them for a hour and a half on the stove with all of the ingredients. This recipe is excellent. I didn't change anything else. My kids loved it and I will make them again.

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Pamellenor1 March 08, 2015
Vegan Slow-Cooker Pinto Beans