u003cstrongu003eIs this dish vegetarian?u003c/strongu003e

Yes it is. In fact, this savory pinto beans recipe is completely vegan.

u003cstrongu003eWhy are my beans still hard after slow cooking them for hours?u003c/strongu003e

The most common reason for this problem is that the beans are too old. The older the dry beans, the harder it will be for them to fully soften. I suggest buying a fresh bag of beans if your dried beans are over a year old.

u003cstrongu003eIs it better to cook beans on low or high?u003c/strongu003e

It's best to cook beans on low heat because cooking them on high can harden the shell of the bean, which could make it harder for the inside to cook.

u003cstrongu003eCan I freeze cooked beans?u003c/strongu003e

Yes you can! Before freezing them, allow them to completely cool to room temperature. I suggest freezing your beans in batches, especially if you made a big pot, using airtight containers or bags. This way, you can thaw the exact amount that you need. Cooked beans will keep in the freezer for up to 2 to 3 months.

u003cstrongu003eWhat else can I use to flavor the beans?u003c/strongu003e

If keeping this dish vegetarian isn't important to you, using 2 to 3 of strips of bacon (chopped) will give the dish a smoky flavor and will also make it more salty. You can also add a little garlic powder or onion powder to add extra depth, or some cumin powder for a hint of curry flavor.

Slow Cooker Pinto Beans

Description

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

Ingredients

Scale

1 pound, dry pinto beans
2 tablespoons extra virgin olive oil
4 garlic 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

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Instructions

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.
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.
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.
Serve. Remove the bay leaves and serve.

Notes

You can store leftover pinto beans recipe in the fridge for 3-4 days.

Nutrition

Serving Size: 1/2 cup cooked beans
Calories: 237
Sugar: 1.9g
Sodium: 166.2mg
Fat: 4.3g
Saturated Fat: 0.7g
Unsaturated Fat: 0.7g
Trans Fat: 0g
Carbohydrates: 37.7g
Fiber: 9.4g
Protein: 12.5g
Cholesterol: 0mg