Vegan Slow Cooker Pinto Beans

Close up of black bowl full of cooked pinto beans with a couple slices of jalapeno on top.

Vegan Slow Cooker Pinto Beans

These beans are heaven! After soaking all night and then simmering all day with delicious spices, they near absolute perfection! Enjoy with rice, a tortilla, on top of potato, or however the heck you want! Yum!

5 from 1 vote

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Course: Beans, dinner, Main Course

Prep Time: 8

Total Time: 16

Calories: 297.5kcal

Equipment

Slow Cooker

Ingredients

1 lb dried pinto beans about 2.5 cups dried beans
1 small onion diced
1 small jalapeno diced
4 cloves garlic crushed
1 green bell pepper optional
1 14 oz can fire roasted tomatoes
1 can green chiles
1 teaspoon oregano
½ teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chipotle powder
2 bay leaves
1.5 teaspoon salt
4 cups water or broth

Instructions

Place dried beans in a bowl and pick out any damaged or misshapen beans.
Rinse and then cover with 8 to 10 cups of water.
Add an optional 1-2 Tablespoons of salt for a salt soak.
Soak overnight. (see note)
Water saute onion, jalapeno, and garlic with a pinch of salt. (see notes)
Add the rest of your ingredients to your slow cooker.
Make sure your beans are covered with liquid.
Cook on low for 8-10 hours or on high for 5-6 hours. The beans should be tender but still hold their shape.
Enjoy!

Notes

If your slow cooker insert doesn't work on the stove or doesn't have a saute function, you can saute the veggies in a different pan and then transfer to the slow cooker. You could skip sauteing and add the veggies to your slow cooker. However, you might not get the same depth of flavor.
If you don't want to soak overnight, you can cover the dry beans with water in a pot. Bring them to a boil, then turn the heat off and leave them to soak for about an hour.
If you want to make this recipe without soaking your beans, you can rinse the unsoaked beans well and add them to the crockpot and cook on high for 8 to 10 hours.

Nutrition