Vegan Slow Cooked Beans

by Jill Dalton

Beans, one of the most beneficial things you can eat on a plant based diet. They are full of phytonutrients, antioxidants, and vitamins and minerals like magnesium, potassium, iron and zinc. More than that they are loaded with protein and fiber which is so very important in a nutritarian diet! Beans are also great for your budget! Just one 1lb bag of dry beans can feed one person for quite a few meals. My preference of course is Rancho Gordo beans. Their taste and quality is far superior to the store bought beans.

Trust me, if you take the time to slow cook beans you will not be disappointed. Eat up and enjoy! Toot toot =)

Vegan Slow Cooked Beans

Beans, beans, the musical fruit, The more you eat them, The more you... =) Dinner Vegan Slow Cooked Beans European Print Recipe
Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 4 voted )

Ingredients

2 lb dry beans ( black, pinto, etc. )
1 tsp onion powder
1 tsp cumin
2 tsp Braggs Liquid Amino Acids
water

Instructions

  1. Soak beans overnight in water.
  2. Drain water off of beans and rinse well.
  3. Put beans in crockpot and cover with water until water is about 1 Inch above beans.
  4. Add onion powder and cumin.
  5. Cover with lid and cook on low for 6 hrs.
  6. Add Braggs liquid amino acids.

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8 comments

Ann Lloyd May 21, 2017 - 9:20 am

What kind of bean did you use?

I think Rancho Gordo is a trade name not a bean, right?

Reply
Ann Lloyd May 24, 2017 - 11:28 pm

Sorry…I just double checked the recipe ingredients…

Reply
Michelle Vela July 23, 2017 - 9:01 pm

Are the beans the “Domingo Rojo” flavor of the Rancho Gordo beans?

Reply
Jill Dalton July 23, 2017 - 9:21 pm

Yes they are. Good eye!

Reply
Deb April 30, 2018 - 11:16 am

What model of crock pot do you use and are you happy with it?

Reply
MartinBeirm May 6, 2018 - 7:10 pm

Hellow my name is MartinBeirm. Wery good-hearted article! Thx 🙂

Reply
Betty Markham August 19, 2018 - 1:30 pm

Hey Jill, You don’t need to post this, but I recently learned that red beans (kidney) and maybe other beans need to be boiled on the stove for 10 minutes to kill a toxin Phytohaemagglutinin.before putting in crockpot. Reportedly, the new crockpots don’t get hot enough to kill the toxin. I first saw this on Kathy Hester’s crockpot site, then when googling many others came up!

Reply

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