Best 6 Vegan Slow Cooker Pinto Beans Recipes

SLOW COOKER PINTO BEANS

Steps:

• Soak your dried pinto beans in a large bowl covered with 3 inches (or more) of water for at least 4 hours and up to overnight. Rinse and drain beans.
• Place beans into slow cooker with water, cumin, salt, onion and garlic powder, olive oil, diced onion, and a can of diced tomatoes with green chilis.
• Cover and cook on high for at least 6.5-8 hours. Test for desired tenderness near the end of cook time.
• For Whole Pinto Beans: Serve with the bean juice for more of a soup-style pinto bean bowl, or use a slotted spoon to strain the bean juice.
• For Refried Pinto Beans: Strain desired amount of beans, reserving the bean liquid. Using a potato masher, smash beans in the crockpot or another pan (maybe you'll want to save some whole beans for another meal), adding bean liquid as needed to reach desired thickness. You can also use your blender to puree beans quickly, but be super careful - they're hot! Also note that refried beans tend to thicken quickly as they cool, so be sure to start out with a slightly runny texture.

VEGAN SLOW-COOKER PINTO BEANS

Steps:

• 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.

BEST VEGAN MEXICAN PINTO BEANS EVER ( SLOW COOKER)

Steps:

• Add dry washed beans to crockpot.
• Add cumin powder,chili flakes,paprika,garlic powder and olive oil to the beans. Mix throughly with a spoon making sure all the beans are coated with the spices.
• Add chopped onion,tomatos,peppers,garlic and half (1 bunch) of the fresh chopped cilantro. Reserve the other bunch of cilanto for later. It will be chopped and added to the beans right before serving.
• Add the half packet of taco seasonings and mix throughly.
• Add aprox 5- 6 cups of water (I usually fill my crockpot until a inch from the top) and turn the crock pot to high.
• Cover and cook for 5-7 hours (depends on crock pot) checking and stiring reguarly. Add the other half of the fresh cilanto right before serving.
• Serve with whole wheat tortillas and a home made Pico De Gallo. Also the left overs are really good to mash up the next day with some lime juice and serve with tortilla chips!
• * Makes 12-14 servings

PINTO BEAN SLOW COOKER VEGAN RECIPE

Steps:

• Soak the pinto beans in water the night before (soak for up to 12 hours only). Make sure the beans are fully covered and leave in the fridge.
• After soaking, boil the pinto beans (in fresh water) rapidly for 10 minutes, drain and then add to the slow cooker.
• Chop the vegetables into chunks and then place in the cooker.
• Empty the tins of tomatoes, chickpeas and spices into the cooker and mix all the ingredients together. Fill one of the empty tins (about halfway) and add to the mixture.
• Cook for 6-8 hours (I used the 'high' setting on my slow cooker).
• Serve with brown wholemeal rice or quinoa and enjoy!

SLOW-COOKER VEGAN BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SLOW COOKER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl; allow beans to soak overnight.
• Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
• Pour enough chicken broth into the slow cooker to cover the other ingredients.
• Cook on High until beans are very tender, 5 to 6 hours.