Slow Cooker Pinto Beans
Savory like a traditional pork and beans recipe, my slow cooker pinto beans recipe is 100% vegan.
Foto: Pickled Plum — Caroline Phelps
Ingredients
- 1 pound , dry pinto beans
- 2 tablespoons extra virgin olive oil
- 4 g arlic cloves, minced
- 1 medium onion, finely chopped
- 4 celery stalks, chopped
- 1 1/2 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 cups water, chicken broth or vegetable broth
- 2 teaspoons coarse sea salt
Steps
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Rinse, soak, then drain the pinto beans. Rinse the pinto beans and soak in cold water overnight. Drain the beans, rinse and drain again and add them to the slow cooker.
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Cook the aromatics. In pan over medium high heat, add extra virgin olive oil, garlic, onion and celery and cook for 6-7 minutes, until onions are translucent. Turn the heat off and add the vegetables to the slow cooker.
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Season and slow cook. Add all the remaining ingredients and slow cook on low for 6-7 hours, until the beans are tender, or on high for 4 hours.
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Serve. Remove the bay leaves and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (27% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1 pound | - | - | |
| extra virgin olive oil | 2 tablespoons | - | - |
| arlic cloves | 4 g | - | - |
| medium onion | 1 | - | - |
| celery stalks | 4 | - | - |
| chili powder | 0.5 tablespoon | Rp 8.000/100g | Rp 600 |
| smoked paprika | 1 tablespoon | Rp 40.000/kg | Rp 600 |
| dried thyme | 1 teaspoon | - | - |
| bay leaves | 2 | Rp 25.000/kg | Rp 5.000 |
| water | 4 cups | - | - |
| coarse sea salt | 2 teaspoons | - | - |
*Estimated market prices, may vary by region
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