Vegan Slow-Cooker Pinto Beans

READY IN: 7hrs 15mins
Recipe by Ex-Pat Mama

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.

Top Review by Kathylee.k2@gmail.com

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.

Ingredients Nutrition

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.

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