Crockpot Vegan Pinto Beans

Ingredients:

2 cups dry pinto beans

4 tablespoons cumin

3 teaspoons paprika

2 tablespoons dried garlic flakes

1–2 tablespoons garlic

2 tablespoons taco seasoning

1 onion

2 tomatoes

1 bell pepper

4–6 cups water

2 tablespoons virgin coconut oil

2 cups organic apple cider vinegar

1–2 drops Cilantro oil

1–2 drops Lime oil

Instructions:

  • Wash pinto beans and soak overnight in cold water. Drain and dump into slow cooker. Stir in cumin, paprika, dried garlic flakes, and taco seasoning.
  • Mince garlic and onions; stir into slow cooker.
  • Dice bell peppers and tomatoes; stir into slow cooker.
  • Stir in four to six cups water, virgin coconut oil, organic apple cider vinegar, and Cilantro oil. Water level should be one to two inches from top.
  • Cover slow cooker and cook on high until beans are very tender (about five hours).
  • Add Lime oil before serving.

Tip: For an extra treat, add shredded cheese and sour cream.