Vegan Slow Cooker Pinto Beans
Savor the heartwarming simplicity of this Vegan Slow Cooker Pinto Beans recipe, a fuss-free dish that delivers maximum flavor with minimal effort. Perfectly seasoned with aromatic cumin, paprika, and oregano, these pinto beans cook low and slow in a rich vegetable broth, infusing every bite with deep, robust taste. Featuring a tender, creamy texture, this protein-packed, plant-based recipe requires no pre-soaking, making it an effortless addition to your weekly meal prep. Serve these versatile beans over rice, in tacos, or as a satisfying side, and elevate the dish with optional fresh cilantro and zesty lime wedges for a bright, flavorful finish. Gluten-free, wholesome, and budget-friendly, this crowd-pleaser will easily become a staple in your vegan recipe rotation.
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Recipe Information
Ingredients
- 2 cups dry pinto beans
- 1 medium yellow onion
- 4 garlic cloves
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro (optional)
- 4 lime wedges (optional)
Instructions
Rinse and sort the pinto beans to remove any debris or broken pieces. No soaking is required for this recipe, but you may soak them overnight if desired for faster cooking.
Peel and dice the yellow onion into small pieces. Mince the garlic cloves.
In a large slow cooker, add the pinto beans, diced onion, and minced garlic.
Pour in the vegetable broth, ensuring the beans are fully covered. Add more broth or water if necessary.
Add the ground cumin, paprika, dried oregano, salt, black pepper, and bay leaf for seasoning.
Drizzle the olive oil over the ingredients in the slow cooker for added richness.
Stir everything gently to combine, then cover the slow cooker with the lid.
Set the slow cooker to low heat and cook for 8 hours, or until the beans are tender and creamy. If you prefer a firmer texture, check at the 6-hour mark.
Once cooked, taste and adjust seasonings as needed, such as adding more salt or spices.
Remove the bay leaf before serving.
Serve the pinto beans warm. Optionally, garnish with freshly chopped cilantro and serve with lime wedges for added brightness.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5772 mg | 251% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 83.2 g | 297% | |
| Total Sugars | 28.6 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 8416 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
