Thomas’ slow cooked beans

Pinto beans are a staple in Mexican cuisine and are often used in dishes like refried beans and chili.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 285 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Thomas’ slow cooked beans

Cooking Method: Slow cooking Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 240 min Rest Time 30 min Total Time 4 hrs 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Dried pinto beans
• 1 medium Onion
• 3 clove Garlic cloves
• 1 teaspoon Cumin powder
• 1 teaspoon Smoked paprika
• 2 leaf Bay leaves
• 4 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 4 piece Lime wedges

Instructions

1. Rinse the dried pinto beans and soak them overnight.
2. Drain the soaked beans and transfer them to a slow cooker.
3. Add chopped onion, minced garlic, cumin powder, smoked paprika, bay leaves, vegetable broth, salt, and black pepper to the slow cooker.
4. Stir well to combine all the ingredients.
5. Cover the slow cooker and cook on low heat for 4 hours.
6. After 4 hours, remove the lid and stir the beans.
7. Continue cooking for an additional 2 hours or until the beans are tender.
8. Once cooked, remove the bay leaves and garnish with fresh cilantro.
9. Serve the slow cooked beans with lime wedges on the side.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 2g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.