Slow-Cooker Caribbean Black Beans Recipe

Ten years ago I was fortunate to take a trip down to the Caribbean with a friend for a girls weekend getaway. It’s a beautiful place to visit with the perfect temperatures year-round, a rich culture and history and of course, delicious food. If you enjoy food that is just a little bit different and with a little kick, I think you’ll enjoy this recipe.

Today’s guest-post recipe is courtesy of The Cocoa Exchange. You can visit their website to learn more about them and to get additional recipes.

Slow-Cooker Caribbean Black Beans Recipe

1 lb. black beans, soaked overnight and drained
14 oz. coconut cream
1 large onion, chopped
1 cup pineapple, diced
2 red bell peppers, seeded and diced
3 garlic cloves, minced
3 Tbsp. tomato paste
2 Tbsp. Pod & Bean™ Caribbean Seasoning Blend
2 tsp. Pod & Bean™ Green Chili Hot Sauce
3 cups hot water
Fresh cilantro, chopped

In a slow cooker, add all ingredients and mix thoroughly. Close the lid and cook on LOW 4-6 hours or until beans are tender. Serve with rice and garnish with fresh cilantro.

Looking for a new slow cooker? I have three of them and use them all of the time. The last two that I got…I purchased from Amazon and love them!

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