Vegan Spicy Pinto Beans

A  major part of a vegan or even a healthy multivore family's diet is beans, lots and lots of beans! We eat beans and rice pretty frequently. I love my pintos and tortilla chips. So yummy! And of course, we eat bean burritos. While the canned refried beans became a staple in the beginning for our family, I really like cheap, easy, homemade options when I can find them. Canned refried beans can often have large amounts of sodium and  added fat. I also like my beans  a little spicy and a little more flavorful than the canned versions.

For  a vegan flavor punch, I love Not-Chick'n Cubes bouillon. They have beef and veggie flavors as well! You can find these at Walmart, Amazon, and just about any grocery store I have been into has them. 

 I also really like that this recipe makes so much. I usually freeze several pints of beans to use later, and that way I am only making beans once a month or so.With that  in mind, here's my recipe for pinto beans. They are thick, spicy, and delicious!

Slow Cooker Spicy Pinto Beans

2 Cups Dry Pinto Beans, rinsed and cleaned
4  Cups Vegetable Broth
1 Not-Chick'n Cube Bouillon
2 Bay Leaves
3-4 Jalapenos, seeded and cored (I leave mine whole so I can remove them later)
Salt And Pepper To Taste
Water*

Add the dry beans, vegetable broth, bouillon, bay leaves, jalapenos, and salt and pepper to slow cooker. Add water until the liquid is 2 inches above the beans. Cook on high for 4 hours, then continue to cook on low for an additional 3-6 hours.

Times will vary based on how thick you like your beans. Less time for soupy beans, and more time for thicker beans. I like mine thicker, so I am closer to 10 hours total cooking time.

Serve with chips, in burritos, with rice, or just as a tasty side dish! Enjoy!

Spicy Pinto Beans, Spinach and Artichoke Twice Baked Potatoes, and Tossed Salads with Vegan Cheddar

And as always, when it doubt...fling it!