Vegan Copycat Ranch Style Beans

By gnikylime

A vegan version of copycat Ranch Style Beans with Jalepeños, using some ideas from http://www.homesicktexan.com/2010/03/ranch-style-beans-recipe.html and http://wegotreal.com/crockpot-pinto-beans/

Note: the liquid scaled to work with metric / customary units.

Ingredients

• Enough water to cover dried beans by two inches
• 1 lb. [500 g.] dried pinto beans
• 6 cups. [1500 mL] low sodium vegetarian broth or water
• 1 t. [1 Teelöffel] yeast extract
• 1 t. [1 Teelöffel] peanut or mixed nut butter
• 1 bay leaf
• 6 cloves garlic, minced
• 1 onion, diced
• 3 T. [3 Esslöffel] tomato paste
• 1 t. [1 Teelöffel] brown sugar
• 1 t. [1 Teelöffel] apple cider vinegar
• 1 t. [1 Teelöffel] chipotle powder (or paprika)
• 2 t. [2 Teelöffel] cumin
• 1/2 t. [1/2 Teelöffel] oregano
• 1- 7 oz. [200 g.] can sliced, pickled jalapeños, drained

Preparation

Step 1

1.Rinse and sort beans, removing tiny stones and shriveled beans.
2. In the slow cooker, add warm water covering the beans by two inches. Let soak overnight. (But do not turn on the cooker)
3. Drain the beans next day and return the beans to the slow cooker.
4. Add remaining ingredients.
5. Cook until tender (approximately on low for 7-11 hours or on high for 4-6 hours).
6. Turn off the slow cooker once the beans are tender and let the beans absorb more liquid for 30 minutes.