Caribbean Coconut Black Beans in the Crock Pot
This is a vegan version of Recipe #148388
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INGREDIENTS
Nutrition- 2
- 2tablespoons coconut oil
- 2
- 4
- 1
- 1teaspoon dried thyme
- 1 -2teaspoon dried chili pepper flakes (optional for heat, I omit)
- 1tablespoon brown sugar
- 1⁄4 - 1⁄2
- 4
- 2(14 ounce) cans diced tomatoes
- 1cup vegetable broth
- 1(14 ounce) can coconut milk
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DIRECTIONS
- Place beans, potatoes and tomatoes in crock pot.
- 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.
- Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
- Pour the broth/vegetables into the crock pot.
- Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
- Season with salt and pepper, and serve over short grain brown rice.
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