Caribbean Coconut Black Beans in the Crock Pot |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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This is a vegan version of Crock Pot Caribbean Chicken and Potatoes Ingredients:
2 (14 ounce) cans black beans or 3 cups cooked black beans |
2 tablespoons coconut oil |
2 large onions, chopped |
4 garlic cloves, minced |
1 large green bell pepper, seeded and chopped |
1 teaspoon dried thyme |
1 -2 teaspoon dried chili pepper flakes (optional for heat, i omit) |
1 tablespoon brown sugar |
1/4-1/2 teaspoon cayenne pepper (or to taste) |
4 russet potatoes or 2 large sweet potatoes, cut into large cubes |
2 (14 ounce) cans diced tomatoes |
1 cup vegetable broth |
1 (14 ounce) can coconut milk |
Directions:
1. Place beans, potatoes and tomatoes in crock pot.
2. In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft.
3. Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
4. Pour the broth/vegetables into the crock pot.
5. Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
6. Season with salt and pepper, and serve over short grain brown rice.
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