Pinto Bean Slow Cooker Vegan Food

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.

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.

SLOW COOKER PINTO BEANS

Steps:

• Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
• Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
• Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
• House Seasoning:
• Mix ingredients together and store in an airtight container for up to 6 months.

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.

SLOW COOKER BBQ PINTO BEANS

Steps:

• Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours or until beans are tender.
• Drain cooking liquid.
• Stir in remaining ingredients.
• Set on high heat and cook uncovered 10-15 minutes, or until heated through.

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.