CROCK POT COCONUT CURRY BAKED BEANS
This vegan baked bean recipe is a unique - but utterly delicious - spin on classic baked beans. Curry spices, coconut milk, ginger, and brown sugar help make this easy Crock Pot recipe shine. Perfect for your next potluck BBQ!
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 13
Steps:
- Add beans to Crock Pot.
- Add the olive oil to a large skillet over medium heat. Saute the onions until they begin to soften, about 5 minutes. Add garlic and saute for another minute. Stir in the ginger, curry powder, cumin, crushed red peppers, and salt.
- Reduce heat to low and stir in the coconut milk, tomato paste, and brown sugar until tomato paste is evenly distributed. Pour over beans and toss gently until beans are coated.
- Cook on low 8 - 10 hours.
- Taste and add additional salt if desired.
SLOW COOKER PINTO BEANS
The best healthy slow cooker pinto bean recipe! Easy to make, perfectly flavored, and naturally vegan! Enjoy these straight up in a bowl or use them in any recipe, whole or mashed as refried beans!
Provided by Kate
Categories Side Dish
Time 11h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 247 kcal, Carbohydrate 43 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Fiber 11 g, Sugar 3 g, Sodium 710 mg, ServingSize 1 serving
SOUTHWEST RANCH STYLE BEANS (CROCK POT PINTO BEANS RECIPE)
This simple vegetarian dish cooks in your crockpot and results in plump tender pintos in a flavorful sauce. The taste is southwestern with cumin, garlic and chili powder (sometimes called ranch-style beans). The best part about this pinto bean recipe is its versatility. We enjoy them over rice or with cornbread one night, as refried beans another day (simply mash the beans in their own sauce), made into burritos, as a chili ingredient, and as a topping for nachos. The recipe fills my 6 quart crockpot; after making the recipe I simply cool the beans and divide them into smaller potions to freeze.
Provided by Bren
Categories Crockpot
Time 8h10m
Number Of Ingredients 11
Steps:
- Rinse dried beans in a colander to remove any dirt or dust.
- Pick out any black, discolored beans or stems
- Place beans in crock pot and fill with water until water is 3 inches over beans.
- Cover and let soak overnight.
- Drain water from crockpot.
- Add all additional ingredients except salt (salt can interfere with the water absorption/softening of the beans - wait until the cooking is done to salt)
- Add water until it is ½ inch above the beans and stir to combine
- Set crockpot on low, cover and cook 8 hours.
- Check to see if beans are soft, remove bay leaves, and stir in salt to taste.
- Serve over rice or with cornbread or tortillas. Top with your choice of chopped cilantro, green onions, grated cheese, sour cream, salsa, taco sauce and/or crumbled tortilla chips.
Nutrition Facts : ServingSize 1 cup, Calories 135 calories, Fat 0.6 g, Carbohydrate 26.1 g, Fiber 4.8 g, Protein 7.6 g
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.
Provided by Ex-Pat Mama
Categories Beans
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 14
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)
A flavor powerhouse of protien!! Cooked with no meat or meat by products. Easy to prepare by putting it all in a crock pot. Serve with whole wheat tortillas and a home made Pico De Gallo and it is a surefire hit for the whole family.Also the left overs are really good to mash up the next day with some lime juice and serve with tortilla chips!
Categories Vegetarian Meals Slow Cooker Slow Cooker Vegetarian Meals Mexican Mexican Vegetarian Meals Vegan Vegan Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 12
Number Of Ingredients 12
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
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
BISABUELITA'S CROCK POT REFRIED BEANS (VEGETARIAN)
This is the modern, vegetarian version of my Great-Grandma's refried beans' recipe. Real butter replaces bacon fat (manteca). I hope you enjoy these beans!
Provided by COOKGIRl
Categories Beans
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans at least 4 hours or up to 12 hours in plenty of water. (I soak the beans in the crock pot.).
- Add to the beans one of the garlic cloves, finely minced, 2 tablespoons of the onion, bay leaf and a dash of black pepper.
- Cover and cook on HIGH for 2-3 hours (or until beans start to boil) then cook on LOW for approximately 5-6 additional hours. Or cook on LOW all day for about 9-10 hours.
- Once cooking time has commenced, check to see if beans are soft. DO NOT drain!
- Heat a cast iron skillet* on medium heat and saute the onion, other garlic clove, cumin powder, and oregano in a little bit of oil. With a slotted spoon, transfer the cooked beans to the skillet and begin by mashing using a potato masher. Add some reserved cooking liquid to help mash; mashing to desired consistency. (I puree most of the beans as we like our beans on the soupy side.).
- Once the beans are mashed to your liking, stir in the liquid smoke and butter, and about 1 teaspoon salt. Cook, stirring constantly until butter is melted. Taste and adjust all seasonings. You will probably need more salt.
- Serve and garnish each serving with a sprinkle of grated cheddar cheese and some green onion slices.
- Save about 2 cups of the reserved cooking liquid for reheating the refried beans. DO NOT use water to rehydrate!
- *Cast iron will alter the color of the beans. This does NOT effect the taste.
Nutrition Facts : Calories 302.1, Fat 20.7, SaturatedFat 12.9, Cholesterol 53.8, Sodium 325.1, Carbohydrate 23.4, Fiber 4.4, Sugar 0.8, Protein 7.3
EASY VEGETARIAN CROCK POT REFRIED BEANS (WITHOUT LARD!)
Creamy refried beans from scratch, right in your Crock Pot! With a simple list of ingredients, these lard-free vegetarian and vegan refried beans are a cinch to make.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 9
Steps:
- Rinse beans under water and pick through, discarding any weird broken bean pieces or other debris. Place beans in a 3-quart or larger Crock Pot and fill Crock Pot with water to about 2 - 3 inches above the beans. Cover and let sit overnight, or for at least 8 hours.
- Discard soaking water by pouring beans into a colander. Rinse beans. Return beans to the Crock Pot.
- Add vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, and salt.
- Cook on low for 8 - 10 hours, until beans are cooked through.
- Turn off Crock Pot and remove lid to allow beans to cool a bit so that they're safer to handle. Using an immersion blender, blend beans to desired consistency (you might like your beans to be 100% smooth, or chunky with a few beans still left whole). A note on liquid level: Crock Pots can vary, so if before blending, the liquid is still above the level of the beans, you may want to skim a little off and reserve the liquid for possibly thinning later on. Mine cook down and end up at the perfect consistency with exactly 3 cups vegetable broth, and I don't need to remove any of the liquid before blending.
- Turn Crock Pot back on to low and let pureed beans sit and cook for another 30 minutes or so. This will help the beans to thicken up and the flavors to develop.
- Taste and add additional salt if desired. I actually like to use 2 teaspoons kosher salt up front, but I like mine a bit salty. If beans are too thick, add additional vegetable broth and stir. If beans are too thin, let sit for a little longer and they will thicken up nicely.
- Squeeze half a lime over the top of the beans before serving, if desired.
- These keep in the refrigerator in an airtight container for 2 - 3 days, or you can keep them frozen for several months. They will thicken after sitting. Just thin with vegetable broth or water to the desired consistency.
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- Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker.
- Heat the oil in a medium nonstick skillet over medium-high heat. Once the oil is hot, add the onion, jalapeno, and 1/2 teaspoon salt. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Transfer to the slow cooker. Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt. Pour the broth and water over the top.
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