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Home » Recipes » Vegan Mexican Crock Pot Beans

Vegan Mexican Crock Pot Beans Recipe

Name: Vegan Mexican Crock Pot Beans
Cuisine: Mexican
Ingredients: Dried Pinto Beans- 1 C; Cumin powder, 3 tbsp; Red chili pepper flakes, 0.5 tsp; Paprika, 1 tsp; Chili Powder 2 tsp; Extra Virgin Olive Oil, 1 Tbsp; Onions, raw, 1 large diced; 14 oz Canned Diced Tomatoes; Garlic, 5 clove chopped; Green Pepper, I medium; 2 bunches of fresh cilantro, aprox 2 cup chopped

by Phyllis Smith

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Easy and good as a side dish.
One can use less liquid for less soupy beans.
Leftovers are tasty blended into a bean dip for Tortilla Chips.

This is modified from a friend's recipe.

Servings: 3

Mexican

Ingredients

Cost per serving $1.67 view details

Dried Pinto Beans- 1 C
Cumin powder, 3 tbsp
Red chili pepper flakes, 0.5 tsp
Paprika, 1 tsp
Chili Powder 2 tsp
Extra Virgin Olive Oil, 1 Tbsp
Onions, raw, 1 large diced
14 oz Canned Diced Tomatoes
Garlic, 5 clove chopped
Green Pepper, I medium
2 bunches of fresh cilantro, aprox 2 cup chopped

Directions

Soak Beans overnight.
Combine all ingredients in Crock Pot, reserving 1 C Cilantro.
Add water to cover, cook on high for 6 hours or until beans are done.
Add remaining cilantro to cooked beans.

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Amount Per Serving	%DV
Serving Size 280g
Recipe makes 3 servings
Calories 313
Calories from Fat 50	16%
Total Fat 5.7g	7%
Saturated Fat 0.86g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 201mg	8%
Potassium 1312mg	37%
Total Carbs 51.81g	14%
Dietary Fiber 12.9g	43%
Sugars 7.36g	5%
Protein 15.85g	25%

Vegan Mexican Crock Pot Beans Recipe

Ingredients