Pumpkin Coconut Black Beans and Rice
I’ve never had much luck cooking with dried beans in my slow cooker, and I nearly ruined my favorite slow cooker once trying. The key is you need WAY more liquid than you’d think. In fact, even in making this pumpkin black bean dish, I was thinking, there’s no way that will cook down. But, it did. And it was delicious. The beans were soupy enough to be eaten by themselves as a soup, or they are fabulous over rice. They would also be great topped with some sliced turkey smoked sausage. Yum!
Pumpkin Black Beans
Heather @ Onceamonthmom.com; adapted from Get Along Home
- 1.5 cups green pepper, chopped
- 1.25 cups yellow onion, chopped
- 2 teaspoons garlic, minced
- 1 pound dry black beans, rinsed
- 15 ounces canned pumpkin
- 4 Tablespoon tomato paste
- 1 Tablespoon curry powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 bay leaf
- 15 ounces light coconut milk
- 0.5 teaspoon salt
- 3 cups chicken broth (you can make your own here)
- 3 cups water
Add green pepper, onion and garlic to slow cooker. Add rinsed beams. In a medium bowl, mix together pumpkin, tomato paste, curry powder, cayenne pepper, cumin, bay leaf, coconut milk, salt, pepper, chicken broth and water. Add mixture to slow cooker. Cook on low for 8 hours. Remove bay leaf. Serve as a soup or over rice, if desired.
In a large bowl, mix all ingredients together. Pour into freezer bag, label freeze. TO SERVE: Thaw. Place contents of bag into slow cooker. Cook on low for 8 hours. Remove bay leaf. Serve as a soup, or over rice if desired.
Nutritional Info: 1 serving = 1/6 recipe, 237 Calories, 4.2g Fat, 58.5g Carbs, 21.5g Protein, 33.6g Fiber, WW Plus Points 7
**conversion chart image provided by Erik Spiekermann