Vegan Slow Cooker Pinto Beans Recipes

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SLOW COOKER PINTO BEANS



Slow Cooker Pinto Beans image

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

4 cups dried pinto beans ((2 lb))
8 cups water
1/2 cup diced onion
15 oz canned diced tomatoes with green chilies
1 Tbsp olive oil
1 Tbsp cumin
1 Tbsp onion powder
4 tsp salt
1.5 tsp garlic powder

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

VEGAN SLOW-COOKER PINTO BEANS



Vegan Slow-Cooker Pinto Beans image

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

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

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)



Best Vegan Mexican Pinto Beans Ever ( Slow Cooker) image

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

Dried Pinto Beans- 1 bag (1/4 cup dry)
Cumin powder, 4 tbsp
Red chili pepper flakes, 0.5 tsp
Paprika, 3 tsp
Garlic Powder, 3 tsp
Extra Virgin Olive Oil, 2 tbsp
Onions, raw, 1 large diced
Red Ripe Tomatoes, 1 tomato diced
Garlic, 5 clove chopped
Peppers, fresh, 1 medium diced
2 bunches of fresh cilantro, aprox 2 cup chopped
Ortega Taco Seasoning (1/2 packet for 16 tacos)

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

PINTO BEAN SLOW COOKER VEGAN RECIPE



Pinto Bean Slow Cooker Vegan Recipe image

Provided by RebeccaCraft

Yield 4 People

Number Of Ingredients 9

150 g Pinto beans (dried
3 Tins Chopped tomatoes
1 Tin Chickpeas
250 g Closed cup mushrooms
1 Aubergine
1 Red pepper
1 Onion
1 1/2 Tsp Chillies (crushed)
1 Tsp Cajun seasoning

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



Slow-Cooker Vegan Baked Beans image

This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 9h10m

Yield 8 servings.

Number Of Ingredients 12

1 pound dried navy beans
2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons ground mustard
1/2 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 294 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 13g protein.

SLOW COOKER PINTO BEANS



Slow Cooker Pinto Beans image

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories     Main Dish Recipes     Pork     Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

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.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

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