If I haven’t mentioned it yet, Cinco de Mayo is this Thursday. One of my favorite holidays and just another reason to eat all the Mexican food I want, like these Slow Cooker Vegan Pinto Beans.
If you follow me on Facebook, you might have even noticed a Mexican food theme over the last week. Sorry Not Sorry.
Because I am super excited this year for Cinco de Mayo!
So in preparation for Thursday, I made a large pot of vegan pinto beans over the weekend in my slow cooker.
Yes, I know beans are plant based and no animals were harmed in obtaining them. But did you know that most people (my mom included) uses bacon or ham to flavor their pinto beans?
And since I’m currently on this vegetarian journey, I flavored my pinto beans without using any bacon or ham.
Gasp, I know right? Can you believe you can actually have flavorful beans without any meat?
Yes, you can and yes I did. I used spices like oregano, cumin, sea salt and black pepper. Along with green bell peppers, onion, garlic, and mini sweet peppers. I also added one jalapeño (without seeds) for flavor, which doesn’t make it spicy at all.
If it makes too many beans for you, you can either half the ingredients or freeze the leftovers for later to use in tacos, burritos, or any other type of Mexican dish you like.
To me, these pinto beans are a meal in themselves. I prefer to eat my pinto beans in a big bowl with shredded cheese sprinkled over the top and maybe some tortilla chips.
They’re especially great for chilly nights, like when my mom would always make them. Yes, California has some chilly nights!
You can also make them ahead of time, like for Cinco de Mayo this Thursday (hint, hint).
These slow cooker Pinto beans are so easy to make. And even though they're vegan, these pinto beans are loaded with flavor. Serve in a big bowl or use for any Mexican dish like tacos, burritos, tostados, or taco salad.
- 2 pounds dried Pinto beans, sorted and rinsed
- 2 Tablespoons apple cider vinegar (for soaking beans)
- 1 box (32 ounces) Vegetable stock
- 3 cups vegetable broth
- 3 cups water
- 1 large sweet yellow onion, diced
- 6 to 10 garlic cloves, smashed and diced
- 2 green bell peppers, seeded and diced
- 1 jalapeno, seeded and diced
- 1 sweet yellow pepper, seeded and diced
- 1 sweet orange pepper, seeded and diced
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 4 and 1/2 teaspoons sea salt
- After sorting and rinsing dried beans, place in a large mixing bowl. Fill the bowl until it covers the beans, approximately ½ inch from the top. Add 2 Tablespoons of apple cider in with the beans and cover to let soak overnight. You might have to add more water as the beans will soak up a lot of it.
- In the morning, pour the beans into a colander to drain and rinse with fresh water. After rinsing the beans, add them with all remaining ingredients into your crockpot.
- Cook on HIGH for 7-8 hours or LOW for 8-12 hours, stirring occasionally. You may need to add 2 to 5 cups more water or vegetable broth as they cook.
- When beans are done they should be soft enough to easily squish between your fingers.
- Best served with shredded cheese, sour cream, salsa, avocado slices, and tortillas or tortilla chips.
- If your garlic cloves are small, add 10. If they're giant garlic cloves (like mine were) add half the amount.
- You can add more jalapenos if you prefer your beans spicy.
- If you don’t want the beans spicy, you can leave out the jalapenos or adjust to you and your family’s taste.
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