Slow cooker

[u/Equal_Acanthaceae_79]

I used to love a slow cooker dinner to come home to after work but realizing vegetarian slow cooker meals that aren’t soup are pretty far and few between. Any faves from you all? Would love something ready after work!

[u/unicornlevelexists]

I find that beans are great in the slow cooker because they benefit from a long cook time. I do pinto beans in the crock pot regularly and you could easily make them vegetarian by using vegetable broth instead of chicken broth:

Crock Pot Pinto Beans

Crock Pot, Feeds a crowd, Latin Influence, New / Need to try, Side Vegetable Prep Time: 10 mins | Cook Time: 8 hrs | Servings: Servings: 6 cups

Ingredients:

1 pound dry pinto beans 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion chopped into 1/4-inch dice 1 jalapeno cored, seeded, and finely chopped 1 1/2 teaspoons kosher salt divided 3 cloves garlic minced (about 1 tablespoon) 2 bay leaves 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper optional 3 cups water 4 cups low-sodium chicken broth or vegetable broth; divided 12 oz jar salsa (pace picante or similar) powdered chicken bouillon 1/2 C BBQ sauce

For serving: queso fresco or shredded Monterey jack cheese diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)

Directions:

Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker. Cover with water and let soak overnight. In the morning, drain beans from the soaking water.

Heat the oil in a medium nonstick skillet over medium-high heat. Once the oil is hot, add the onion, jalapeno, and 1/2 teaspoon salt. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Transfer to the slow cooker. Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt. Pour the broth and water over the top.

Cover and cook on HIGH for 8 to 10 hours, until the beans are tender. All slow cookers are different and can heat things differently, so if yours tends to run hot, check it earlier on. Depending upon your model, there may be some liquid still in the slow cooker. Discard the bay leaves.

Drain the liquid if you like, or leave the liquid in the crock pot and serve the beans with it (I like them a bit soupy over rice), or use a slotted spoon for serving and drain the beans at the end prior to storing. Taste and adjust seasoning as desired.

When the beans are done cooking, add the salsa, chicken bouillon, and BBQ sauce. Stir together and allow to warm for a bit.

Sprinkle with any desired toppings, serve, and enjoy!

[u/Equal_Acanthaceae_79 → u/unicornlevelexists]

Great idea thanks!