Vegan Mexican Beans


February 1, 2015

Vegan Mexican Beans 0 0 5 0
  • Prep: 5 mins
  • Cook: 8 hrs
  • 5 mins

    8 hrs

    8 hrs 5 mins

  • Yields: 12


2 cups dried 4 bean mix (soaked)

1/2 cup extra dried chickpeas (soaked)

1/2 cup green lentils

1/2 cup red lentils

2 tins crushed tomato

1 1/2 cups water

Burrito spice mix (1 used 2 packs for this amount) otherwise you could use cumin, salt, smoked paprika, chilli

4 cloves garlic (or however much you like)

Bunch parsley

1 Spanish onion

Cup frozen corn

1 diced carrot

Any other vegetables you like to add - I think that fresh beans, broccoli and mushrooms would be nice to add.

Extra water as lentils absorb water

Plus quinoa, rice or tortillas and salad to serve


1Ensure you soak the dried beans overnight or they wont cook properly.


3If using canned beans ensure that you rinse them thoroughly.


5Add all ingredients to slow cooker and mix to combine. Stir occasionally to ensure beans don't stick.


7Cook for 8hrs on low


9Add extra water as required.

Submitted by Jenny


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