Blackbeanspreparedinacrockpot Recipes

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CARIBBEAN COCONUT BLACK BEANS IN THE CROCK POT

Make and share this Caribbean Coconut Black Beans in the Crock Pot recipe from Food.com.

Provided by Serah B.

Categories     One Dish Meal

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 13



Caribbean Coconut Black Beans in the Crock Pot image

Steps:

  • 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.

Nutrition Facts : Calories 481, Fat 17.8, SaturatedFat 15, Sodium 334.9, Carbohydrate 71.1, Fiber 16.2, Sugar 15.4, Protein 15.1

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

PRESSURE-COOKER BLACK BEANS

The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter). Use it to make our Black Bean, Cucumber, and Feta Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 6 cups

Number Of Ingredients 3



Pressure-Cooker Black Beans image

Steps:

  • Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.
  • Stovetop:Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
  • Let beans stand in cooking liquid 30 minutes; drain.

1 pound dried black beans
1 tablespoon extra-virgin olive oil
Kosher salt

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