Pumpkin Coconut Black Beans - Dump and Go Dinner

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Pumpkin Coconut Black Beans - Dump and Go Dinner

The Cook
6 Servings
14 Ingredients

This pumpkin black bean dish is a taste of fall in a bowl.

6 Servings
14 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



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 cup
Amount Per Serving
Total Fat
Total Carbohydrates
WW+ Points


Join the discussion
  1. 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.

  2. 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!

    1. 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!

  3. 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 🙂

  4. 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?

    1. 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.

  5. 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!

    1. 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.

  6. 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?

    1. 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.

  7. 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!

    1. 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.

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