Vegan Slow-Cooker Pinto Beans
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:
16
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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
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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RECIPE MADE WITH LOVE BY
@Ex-Pat Mama
Contributor
@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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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.3Replies 1
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