Description
Savory like a traditional pork and beans recipe, this 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
Instructions
- Rinse the pinto beans and soak in cold water overnight.
- Drain the beans, rinse and drain again and add them to the slow cooker.
- 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.
- 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.
- Remove the bay leaves and serve.
Notes
You can store leftovers of this slow cooker 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
