SIMPLE VEGETARIAN SLOW-COOKED BEANS
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. -Jennifer Reid, Farmington, Maine
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.
Nutrition Facts : Calories 229 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 13g fiber), Protein 12g protein.
VEGETARIAN SLOW COOKER BAKED BEANS
A family favorite comfort food, serve this vegetarian slow cooker baked beans dish with hot dogs or cornbread.
Provided by Meg
Categories Everyday Cooking Vegan
Time 18h45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
- Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
- Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
- Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
- Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
- Stir in liquid smoke before serving.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 50.4 g, Fat 5.9 g, Fiber 14.5 g, Protein 15.8 g, SaturatedFat 0.3 g, Sodium 182.2 mg, Sugar 13.3 g
VEGETARIAN BAKED BEANS
These are Boston-style baked beans.
Provided by gammababy
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 15h10m
Yield 10
Number Of Ingredients 11
Steps:
- Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Drain navy beans and put into a pot with 5 cups water.
- Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
- Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 42.1 g, Fat 1 g, Fiber 11.6 g, Protein 10.6 g, SaturatedFat 0.1 g, Sodium 12.6 mg, Sugar 13 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.
SLOW COOKER PINTO BEANS
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
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
VEGETARIAN RED BORSCHT
A traditional vegetable soup made for centuries throughout Eastern Europe and well loved in Russia and Poland, borscht has origins in present-day Ukraine. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian red borscht.
Provided by David Tanis
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
- When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
- Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
- Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
- Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
- To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 898 milligrams, Sugar 11 grams
SLOW COOKER RED BEANS AND RICE
Slow Cooker Red Beans and Rice! This vegan red beans and rice recipe is so satisfying and perfect for chilly winter days. Consider this your new I don't feel like cooking but I want something that's stick to my ribs cozy yet not covered in butter, cream or cheese. It's like a rice casserole for the adult crowd, smoky beans and creamy rice that takes all of five minutes to throw together.
Provided by Alex Caspero
Categories slowcooker
Time 5h10m
Number Of Ingredients 10
Steps:
- First, place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
- Then, if serving as a one-pot meal, stir in the rice, pinch of salt and pepper, and increase the slow cooker heat to high and cook for 1-2 hours depending on the rice you use (see notes.) Serve with extra hot sauce, as desired.
- Or, if serving separately from rice, make the rice as directed on the stovetop or in a rice maker. Next, divide the beans into four bowls and top with a scoop of cooked rice. Finally, serve with extra hot sauce, as desired.
Nutrition Facts : ServingSize 1/6th recipe, Calories 175 calories, Sugar 5.7 g, Sodium 312.3 mg, Fat 1.2 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 33.4 g, Fiber 6.3 g, Protein 8.6 g, Cholesterol 0 mg
SLOW COOKER BREAKFAST BEANS
Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They're a good source of protein
Provided by Good Food team
Categories Breakfast, Brunch, Dinner
Time 5h30m
Number Of Ingredients 8
Steps:
- Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.
- Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.
Nutrition Facts : Calories 149 calories, Fat 3 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.39 milligram of sodium
SLOW-COOKER VEGETARIAN MAPLE-SRIRACHA BAKED BEANS
Vegetarian baked beans recipe that slow cooks to perfection right in your Crock Pot. Pure maple syrup and the spicy kick of Sriracha make them special - and absolutely delicious.
Provided by Kare for Kitchen Treaty
Time 15h20m
Number Of Ingredients 11
Steps:
- Rinse and sort the beans and add them to a large pan. Soak them in two quarts of cold water overnight. You can also bring two quarts of water to a boil, add the beans, and soak them for a couple of hours. Pretty much every bag of dried beans will have specific instructions for soaking.
- After soaking, drain the beans, add them back to the pan and fill the pan with enough water to cover one or two inches above the beans. Place beans over medium heat. Add the onion, bay leaf and peppercorns. Bring to a boil, then reduce the heat to a low. Simmer the beans for about two hours, or until tender. Drain.
- Add drained beans to Crock Pot. Add the maple syrup, ketchup, brown sugar, sriracha, Worchestershire sauce, ground ginger, and salt. Stir.
- Cook on low for about 10 hours.
24 WAYS TO MAKE SLOW COOKER BEANS
Try these slow cooker bean recipes for easy, delicious meals! From baked beans to chili to beef stew, these dishes are hearty, satisfying, and full of flavor!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bean dish in 30 minutes or less!
Nutrition Facts :
VEGETARIAN "BAKED" BEANS (CROCK POT)
Based on Recipe #115501, Slow Cooked "baked" Beans by Grease. I changed the recipe to make it vegetarian and to accommodate my very large crock pot. This recipe should be able to be halved pretty easily. Cooking time will vary according to how long you have soaked the beans, what size crock pot you have and the kind. Different ones seem to cook at different temps. This recipe is on the sweet side, so adjust for your own taste. Would taste great with veggie hot dogs.
Provided by VegSocialWorker
Categories One Dish Meal
Time 8h15m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Soak navy beans overnight- the longer the better. I usually soak them for about 12 hours.
- Drain beans and rinse off. Put into crock pot along with the rest of the ingredients.
- Cover crock pot and cook 7-8 hours on high or 10-13 hours on low. These cook times are approximate. Cook until the beans are finished. Add water to crock pot if needed.
- Enjoy!
- Note: Cook time listed does not include soaking time.
CROCKPOT VEGETARIAN CHILI
This easy crockpot vegetarian chili recipe tastes delicious and is easy to make with basic pantry ingredients, three beans, vegetables, and spices. Gluten free and vegan!
Provided by Robyn Downs
Categories Main Course Soup
Time 7h10m
Number Of Ingredients 17
Steps:
- To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
- Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.
Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 800 mg, Fiber 15 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
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