Best Vegan Mexican Pinto Beans Ever Slow Cooker Recipes

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 BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

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.