Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Slow Cooker Pinto Beans with Salsa

crock pot pinto beans slow cooker Dec 27, 2024

Slow Cooker Pinto Beans with Salsa

Serves: 4-6 • Total Time: 6-10 Hours • FODMAP rating: high

Using just a handful of ingredients like pinto beans, smoked paprika, and your favorite salsa, this dish is packed with rich, bold flavors that come together effortlessly in the slow cooker. Whether you soak the beans beforehand or cook them straight from dry, the result is tender, perfectly seasoned beans that go well in tortillas or over rice. Perfect for days when you want to get dinner ready in the mornings before you leave for work, church or a bunch of errands.

Ingredients

1 1/2 cups (280 grams) Dry Pinto Beans, sorted and rinsed
3 cups (720 grams) Vegetable Broth + 3 cups (465 grams) Water (unsoaked beans)
OR 2 cups (480 grams) Vegetable Broth + 2 cups (465 grams) Water (soaked beans)
1/2 cup (80 grams) Yellow or Red Onion, diced small
1 1/2 teaspoons Smoked Paprika
1 teaspoon Salt, or less to taste
1 cup (250 grams) Salsa, /(fresh or canned, store-bought or homemade)

Serve With:

Tortillas, More Salsa, Pickled Jalapeños, Cilantro, Chopped Red Onion or Rice

Instructions

Optional: Soak the beans in enough water to cover them by about two inches for 8 to 12 hours at room temperature. Drain the beans.

Transfer the beans to a slow cooker. Add the vegetable broth, water, onion, smoked paprika, and salt. Stir to combine.
Add the salsa now, or wait to add it 30 minutes before serving (see note below).
Cover the slow cooker and cook as follows:
- Soaked Beans:
  - Cook on High for 4–6 hours
  - Cook on Low for 6–8 hours
- Unsoaked Beans:
  - Cook on High for 6–8 hours
  - Cook on Low for 8–10 hours
If you held out the salsa, stir it in during the final 20–30 minutes of cooking.
The beans are done when they are tender but not mushy.
Taste and adjust the salt if needed.

The beans can be held in the slow cooker, turned off, for up to an hour before serving.

Garnish with pickled jalapeños, fresh cilantro, and chopped red onion. Serve over rice or with tortillas with more salsa.

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

Slow Cooker Pinto Beans with Salsa

Slow Cooker Pinto Beans with Salsa

Serves: 4-6 • Total Time: 6-10 Hours • FODMAP rating: high

Instructions

Stay connected with news and updates!

Stay Connected