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Vegan Slow-Cooker Pinto Beans

Vegan Slow-Cooker Pinto Beans created by Susan P.

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.

Ready In:
7hrs 15mins
Serves:
Units:

ingredients

directions

  • Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
  • Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
  • Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
  • Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.
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@Ex-Pat Mama
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@Ex-Pat Mama
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"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."
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  1. Doris M.
    I'm making pinto beans on the stove top instead of crackpot. I soaked them 24 hours. How long do they need to simmer on stovetop?
    Replies 1
  2. awlisak
    How many cups is 350 grams?
    Replies 1
  3. Catherine A.
    Just came home and tasted these beans and they are amazing. 5 hours on high in my slow cooker was the perfect amount of time. I typically use a ham hock but wanted to try a vegan recipe. To my surprise, this recipe is tastier then using a ham hock! I made no modifications and simply followed the recipe. I am in the US so I had to estimate the bean quantity. I used 2 cups of unsoaked pintos. Easy peasy.
    Replies 1
  4. tiffanniwalton
    I left out the oregano I also subbed pinto beans for borlotti beans
    Reply
  5. tiffanniwalton
    Excellent beans! I left out the oregano, as I always fear to potency of it. But so many flavours happening anyway. I also subbed pinto beans for borlotti beans, as the previous are hard to find in everyday Aussie stores. Definitely going to be a regular in our family
    Reply
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