If I learned anything over the past month it’s that being a vegetarian is easy. Being a vegetarian and going out of town where you’re surrounded by meat eaters, however, is not easy. Not because it makes you want to eat meat obviously but it’s because you are reminded how for people who do eat meat it is the end all be all of most meals for them.
That’s all well and good for them but I didn’t realize how hard it was to get protein when you’re around people who don’t eat plant based proteins. At home I obviously make sure that I have plenty of protein sources to make meals but when you’re traveling that’s not always the case.
To be fair, my family was very accommodating in making sure that I had stuff without meat to eat and I could not love them more for thinking of me. I realized though that it’s no wonder people are always questioning how vegetarians get enough protein. They think we just eat carbs and cheese and some veggies thrown in for good measure I think. I kid, but well for the most part that’s what I survived on when I was out of town. Thank god for peanut butter though.
It wasn’t until I was coming back home that I kicked myself in the ass because I am a grown adult who is fully capable of going to the store and buying food with protein for myself and I didn’t do that. But because I didn’t by the time I got home I knew I needed to up my protein a little.
One of the best ways to do that for me is to always have beans handy. Canned or ones that I’ve made, whatever form works. These crockpot pinto beans are one of my favorite ways to always make sure I have beans handy. I make this huge batch and then freeze them in batches so that I can always have some handy when I need them. You also don’t have to worry about soaking your beans over night with this method because of how long they cook in the crockpot.
You can use them for anything you well please like tacos, or salads, tostadas, or just a bowl on their own with maybe some hot sauce and a few tortilla chips on the side. You can add a bit of olive oil in a skillet and mash them to make your own refried beans.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Crockpot Pinto Beans (Vegan + Gluten Free)
- 2 lbs dried pinto beans
- 1 large onion
- 5 cloves garlic
- 1 tbsp cumin
- 1 tbsp chili powder
- salt and pepper to taste
- chili flakes optional
Rinse your pinto beans really well and add them into your crockpot with enough water to completely cover them. Add in your onion, garlic, and spices minus the salt.
Cook on high for 4-5 hours or on low for 6-8 hours. After your beans are cooked and tender then add in your salt.
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