A hearty and flavorful vegan pinto bean stew made with simple ingredients and a slow-cooker for convenience.
Prepare your slow-cooker by lightly greasing it with a bit of olive oil.
Greasing the slow-cooker prevents sticking and makes cleanup easier.
Rinse the pinto beans thoroughly under cold water and sort out any debris.
Rinsing the beans removes any dirt and improves their texture during cooking.
Combine the beans, cumin, paprika, garlic powder, onion powder, oregano, and salt in the slow-cooker. Stir well to coat the beans with the spices.
Mixing the beans with spices ensures even flavor distribution.
Add the chopped onion, diced tomatoes, minced garlic, and chopped cilantro to the slow-cooker. Mix everything together.
Chopping the vegetables into small pieces helps them cook evenly.
Pour the water over the mixture in the slow-cooker. Cover and cook on high for 5-7 hours, stirring occasionally.
Stirring occasionally prevents sticking and ensures even cooking.
Once the beans are tender and the flavors are well combined, serve the stew hot. Garnish with additional cilantro if desired.
Serving the stew with a garnish adds a fresh touch and enhances presentation.
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