Vegetarian Bean Crock Pot recipe
At one point, I was a vegetarian, and I frequently recommended eating beans. But most people mistakenly assume that beans must be made with bacon or lard or pork in order to taste good. This is simply not true! Here is my personal recipe that I have tweaked and tested and finally believe is perfect and yummy. One of the reasons I like this recipe so much is the variety and the fact that I use a Crock-Pot and in the morning, it’s done! So simple!
(Please use Organic ingredients whenever possible!)
- 2 cups dry pinto beans
- 1/2 medium sized yellow onion, diced
- 4 whole garlic cloves, peeled
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 2-3 bay leaves
- 2 large Carrots
- 2 large stalks of celery
- 1 red potato, peeled and cut into 4 large chunks
- 1 can Rotel Tomatoes
- Salt and Pepper to Taste
- Olive Oil and Vinegar (Optional)
- Tabasco Sauce (Optional)
Sort beans and remove stones and discolored bad beans. Rinse well in colander. Put beans in pot and cover with 2-3 inches of water. Soak from 6-10:30 pm (or at least a good 4-5 hours).
After soaking beans, drain and rinse well in colander. Add to large crockpot. Add 4.5 to 5 cups of fresh water, depending on your taste and how soupy you want your beans. Add onion, garlic, cumin, chili powder, oregano, bay leaves, carrots, celery, potato and Rotel. Do not add salt at this point (it makes the beans tough). Cook on low setting in Crock-Pot overnight for at least 8 hours.
In the morning, remove carrots, celery, garlic, bay leaves and potato. Throw out bay leaves and celery. Take carrots, garlic, potato and about 1/4 to 1/2 cup of the beans. Mash well with fork and return to pot, stirring to incorporate. Then add lots of salt (to your taste) and pepper. Rinse and chop cilantro and add (I usually chop almost the entire bunch). Cook at least another hour or so, depending on how “done” you like your beans.
If you want it thicker, mash more beans. If you don’t want it thicker, don’t mash the beans. If you want to add a little splash of Olive Oil and Vinegar, you can — it’s totally personal preference but adds a smoothness and a little twang! Also, sometimes I add a little bit of Tabasco Sauce for a little kick.