Slow Cooker Pinto Beans

Savory like a traditional pork and beans recipe, my slow cooker pinto beans recipe is 100% vegan.

⏱️ 250 min 🔪 Prep: 10 min 🔥 Cook: 240 min 📊 Hard ⭐ 4.9 (18) 👁️ 24 views
👨‍🍳 Start Cooking
Kacang Pinto Pemasak LambatFoto: Pickled Plum — Caroline Phelps

Ingredients

8 servings
  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Serve. Remove the bay leaves and serve.

Nutrition Facts

Macronutrients

Calories237
Protein12.5g
Carbs37.7g
Fat4.3g
#crock pot pinto beans#mexican pinto beans#american
Source: Pickled Plum by Caroline Phelps

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