Vegan Slow-Cooker Pinto Beans

Name: Vegan Slow-Cooker Pinto Beans
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 8 serving(s)
Ingredients: 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 tomatoes, diced; 3 garlic cloves, minced; 1 bunch cilantro, chopped; 5 cups water

(11)

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.

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READY IN: 7hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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 tomatoes, diced
3

garlic cloves, minced
1

bunch cilantro, chopped
5

cups water

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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