Best Vegan Mexican Pinto Beans Ever ( Slow Cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
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)
1. Add dry washed beans to crockpot.
2. 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.
3. 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.
4. Add the half packet of taco seasonings and mix throughly.
5. 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.
6. 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.
7. 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
Number of Servings: 12
Recipe submitted by SparkPeople user MRICHTER2004.
2. 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.
3. 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.
4. Add the half packet of taco seasonings and mix throughly.
5. 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.
6. 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.
7. 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
Number of Servings: 12
Recipe submitted by SparkPeople user MRICHTER2004.
Nutritional Info Amount Per Serving
- Calories: 40.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 25.9 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.6 g
- Protein: 1.0 g
Member Reviews
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AURIANNE67
I'm a bit confused about the amount of pinto beans used in this recipe, 1/4 cup seemed a really small amount for a bag so I checked the recipe nutrition per ingredient and it's been entered as 0.02 cups pinto beans which is basically a few beans. What should the correct quantities be? - 10/7/10
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TIPPIMITCHELL
I used 2C of soaked beans, and the end producet was like soup. I'd have preferred thicker (I used 6C water). If I make, I'd start with 3C of water. I did overnight on "low", and the cilantro floated to the top and burned. Next time I'll add cilantro at or near the end. Tastes good; may drain though. - 6/20/13