Ingredients
-
2
-
2
-
2
-
4
-
1
-
1
-
1 - 2
-
1
-
1/4 - 1/2
-
4
-
2
-
1
-
1
-
-
Directions
Caribbean Coconut Black Beans in the Crock Pot,This is a vegan version of Recipe #148388,It was just OK, none of my vegetarian friends cared much for it. It was a little better the next day ater the flavors blended. I won’t make it again,OMG this was so good! used 3 cans of rinsed black beans, a white and a yellow onion, one regular and one sweet potato. I don’t remember how much of the crushed red pepper and cayenne used, I didn’t use all of it that the recipe called for since I’m feeding it to the kids. But Man! Yummy!! Thanks for a great recipe. =]
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Steps
|
1
Done
|
Place Beans, Potatoes and Tomatoes in Crock Pot. |
|
2
Done
|
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
Done
|
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
Done
|
Pour the Broth/Vegetables Into the Crock Pot. |
|
5
Done
|
Cover and Cook on High Heat For 3-4 Hours. Switch to Low Heat and Add Coconut Milk For 30 More Minutes. |
|
6
Done
|
Season With Salt and Pepper, and Serve Over Short Grain Brown Rice. |
