Caribbean Coconut Black Beans in the Crock Pot

This is a vegan version of Crock Pot Caribbean Chicken and Potatoes

• Ready In: 4 hrs 10 mins
• Serves: 6-8

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.