Vegan Slow Cooker Pinto Beans Food

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.

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.

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 VEGETARIAN MAPLE-SRIRACHA BAKED BEANS

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.

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 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.

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

VEGETARIAN PINTO BEAN SLOPPY JOES

Steps:

• Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat; stir in vinegar and scrape up any browned bits.
• Coat a 6-quart slow cooker with cooking spray. Drain and rinse the soaked beans; transfer to the slow cooker. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine. Spread the carrot-onion mixture over the bean mixture, but don't stir the two together. (The layer on top helps keep the beans submerged during cooking so they don't dry out.) Cover and cook on High for 5 hours or Low for 9 hours.
• Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes.
• Serve the mixture on buns.

CROCKPOT VEGETARIAN CHILI

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.