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Mexican Crock Pot Beans

Yield: 6 servings

1 lb Pinto beans, washed, soaked overnight and drained
1 small Onion, chopped
1 tbsp Oregano, chopped (or 1 tsp. dried oregano)
Salt to taste
Accompaniments: tortillas, chopped onions and chilies, shredded lettuce, chopped tomatoes, salsa, sliced peppers, etc.

Combine all ingredients, except salt and accompaniments, with 3 cups water in a slow cooker (crock pot). Cook on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to 10 hours. Season with salt and serve with accompaniments. (Hint: you can speed the cooking by leaving the control set on high the whole time; just check the water level regularly and add water if necessary.)

For re(non)fried beans: Take as many of the cooked beans as desired and a little of the broth and mash to a thick consistency. Add a little chili powder, or if you're spice-dependent like me, a little chili powder and a lot of cayenne pepper. Heat a nonstick skillet over medium-high heat; you may spray it with cooking spray if you want. "Fry" the beans, scraping the bottom and sides frequently, until the whole mess looks like refried beans!

(Recipe totally revamped and eviscerated from One Pot Meals by Margaret Gin, p. 151.)

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