(From Fresh from the Vegetarian Slow Cooker by Robin Robertson)

Soak 1 pound of pinto beans overnight, drain and remove any stones. Add beans to crockpot, and enough water to cover (I did this in a 4 qt crock) (About 4 cups, give or take)

Recipe says to cook for 6-8 hours on high – Mine were done in 4 1/2 hours on high.)

Drain water again. Add one 4oz can diced green chiles, 1 teaspoon paprika, 1 teaspoon cumin and salt and pepper to taste. I added 1 tsp salt and 1 tsp pepper. Cook on low for 30 minutes. Done!! Lots of great veggie burritos this week 🙂

Posted by Amanda to Vegan_Crockpot_Cooking

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