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."
photo by Susan P.
- Ready In:
- 7hrs 15mins
- Ingredients:
- 14
- Serves:
-
8
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.
Questions & Replies
-
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? -
How many cups is 350 grams?
Reviews
-
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.
-
I looked up 350g and it was not quite a lb so it was hard to find out how many cups of beans to use since I do not have a food scale at home. 2 1/4C.
-
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. -
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. -
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.
see 6 more reviews
Tweaks
-
I left out the oregano I also subbed pinto beans for borlotti beans
-
I prefer the cilantro added when serving the beans and I use a lot of it.
-
I added a tablespoon of liquid smoke to give it that smokey flavor
RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
