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Receta Vegan Mexican Crock Pot Beans
by Phyllis Smith

Vegan Mexican Crock Pot Beans

Easy and good as a side dish.
One can use less liquid for less soupy beans.
Leftovers are tasty blended into a bean dip for Tortilla Chips.

This is modified from a friend's recipe.

Calificación: 4/5
Avg. 4/5 1 voto
  Mexico Mexican
  Raciónes: 3

Ingredientes

  • Dried Pinto Beans- 1 C
  • Cumin powder, 3 tbsp
  • Red chili pepper flakes, 0.5 tsp
  • Paprika, 1 tsp
  • Chili Powder 2 tsp
  • Extra Virgin Olive Oil, 1 Tbsp
  • Onions, raw, 1 large diced
  • 14 oz Canned Diced Tomatoes
  • Garlic, 5 clove chopped
  • Green Pepper, I medium
  • 2 bunches of fresh cilantro, aprox 2 cup chopped

Direcciones

  1. Soak Beans overnight.
  2. Combine all ingredients in Crock Pot, reserving 1 C Cilantro.
  3. Add water to cover, cook on high for 6 hours or until beans are done.
  4. Add remaining cilantro to cooked beans.