Slow Cooker Pumpkin Coconut Black Beans - Dump and Go Dinner
6
Servings
14
Ingredients
19
Comments
This pumpkin black bean dish is a taste of fall in a bowl.
6
Servings
14
Ingredients
19
Comments
Ingredients
- 1 ½ cups dice Bell Pepper, Green
- 1 ¼ cups dice Onion, Yellow
- 2 teaspoons mince Garlic, Cloves
- 16 ounces Black Beans, Dried
- 15 ounces Pumpkin, Canned
- 4 tablespoons Tomato Paste
- 1 tablespoon Curry Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Cumin
- 1 whole Bay Leaf
- 13 ½ fluid ounces Light Coconut Milk, Canned
- ½ teaspoons Salt
- 3 cups Chicken Broth/Stock, Reduced Fat
- 3 cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, mix together all ingredients.
- 7089923 Upgrade to a paid membership 73476 to unlock all instructions 58526
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4640703 Upgrade to a paid membership 96250 to unlock all instructions 32490
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, mix together all ingredients.
- Add mixture to slow cooker.
- Cook on low for 8 hours.
- Serve as a soup, or over rice, if desired.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 393
- Total Fat
- 6g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 257mg
- Total Carbohydrates
- 67g
- Fiber
- 15g
- Sugar
- 9g
- Protein
- 21g
- WW Freestyle
- 3
19 Comments
Join the discussionHello. I love the idea of freezing the ingredients for this dish, but if I cook this for dinner, can I freeze the leftovers?
Yes! You definitely can freeze the leftovers!
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.
That does sound like a success!
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!
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!
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 🙂
That sounds like a delicious addition of spices! Thanks for sharing!
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?
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.
Sounds wonderful! What do you think about adding a few chicken breasts as well? They’s shred up nicely for a chicken & black bean soup.Also, whats another substitute for green pepper? Our household isn’t a fan of it! Thanks!
I think that chicken breasts would be a great substitute! I typically just omit green peppers in recipes like this, as my family isn’t a big fan either.
Do the black beans not have to be soaked?
No – the black beans do not need soaked in this recipe.
When shopping, I read the ingredients wrong, so I have canned black beans (I saw “drained” instead of “dried.) Think that’ll work if I just reduce the water and use 2 cans of rinsed canned beans?
Hi Amanda! I think it would be fine to swap out the beans. Just make sure to add them during the last hour so that they don’t overcook.
There was no taste in this recipe whatsoever, just tasted like water. The dried/drained problem probably contributed this. I had to add taco seasoning and chicken to it. And probably will add cheese as well to salvage it. Too bad, it sounded so tasty with pumpkin and coconut!
Nina, I think you’d probably had better luck if you tried this with the dried beans. When you slow cook them from dry it will develop all the flavors of the beans instead of losing a lot of bean flavor by rinsing canned beans. Sorry it didn’t work out for you! All of our recipes go through two test kitchens before be being published in order to work out some of the kinks.
So if I make this to freeze before cooking, I can put uncooked dried beans in the freezer with the other ingredients? I will probably add water and stock on the day of cooking.