Vegan Slow Cooked Beans

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Vegan Slow Cooked Beans

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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Side Dish
Cuisine American
Servings 20 people
Calories 158 kcal

Equipment

Ingredients
 
 

Instructions
 

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

Nutrition

Calories: 158kcalCarbohydrates: 28gProtein: 10gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 16mgPotassium: 635mgFiber: 7gSugar: 1gVitamin A: 1IUVitamin C: 3mgCalcium: 59mgIron: 2mg

10 thoughts on “Vegan Slow Cooked Beans”

  1. 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!

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