Top | Crockpot

Caribbean Coconut Black Bean Stew

(recipe, Carrie Stewart)

Ingredients

  1. *
  2. 2 14.0 oz. cans black beans or 3 cups cooked black beans
  3. * 2 tablespoons coconut oil
  4. * 2 large onions, chopped
  5. * 4 garlic cloves, minced
  6. * 1 large green bell pepper, seeded and chopped
  7. * 1 teaspoon dried thyme
  8. * 1-2 teaspoon dried chili pepper flakes (optional for heat, I omit)
  9. * 1 tablespoon brown sugar
  10. * ¼-½ teaspoon cayenne pepper (or to taste)
  11. * 4 russet potatoes, cut into large cubes or 2 large sweet potatoes, cut into large cubes
  12. * 2 (14 ounce) cans diced tomatoes
  13. * 1 cup vegetable broth
  14. * 1 (14 ounce) can coconut milk

Steps

  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.