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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.

Freezing Directions:

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.

Servings: 6

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

10 Responses to “Pumpkin Coconut Black Beans and Rice”

  1. Rachel says:

    Hello. I love the idea of freezing the ingredients for this dish, but if I cook this for dinner, can I freeze the leftovers?

  2. Christi says:

    This was really yummy. Even my super picky daughter ate her serving and the other 3 children cleaned their bowls.

    I used 2C less water as there was no room in my crockpot and it was perfect.

  3. Heather says:

    I made this tonight and enjoyed it. It was still pretty spicy for my boys, so I added 2 TBLS Almond butter and 1/4 c lime juice, which cut the heat some. We served it with light sour cream on top. I also added an additional tsp of salt because 1/2 tsp wasn’t enough. Next time I’ll probably cut that back to just 1/2 tsp extra, making 1 tsp total. I do wish the pumpkin flavor was a little stronger, so I made adjust that as well. But, overall I thought this was great. Thanks!

    • Lisa says:

      Heather – Thanks for sharing the alterations you made. We love hearing how you have tailored to your families individual taste preferences. So glad you enjoyed it!

  4. Aviva says:

    I made with the tsp of salt and a tsp of pumpkin pie spice! Really brought out the pumpkin flavor and helped round out the spice :)

  5. leenwebb says:

    This recipe looks delicious! When I put it into one of my custom menus, though, the grocery list/etc calls for canned beans instead of dried (but still uses the full amount of water/stock). Should I assume that’s just a glitch and use the appropriate weight of dried black beans?

    • Katie says:

      Hi Eileen, that was an error! Thanks for catching it. I’ve updated the system but yes, I would do dried if you use the full amount of water.

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