Wednesday, January 8, 2014

Pumpkin & Coconut Black Beans and Rice (Slow Cooker Recipe)

O.M.G. this is a new favorite for sure, especially with the cold weather we've been having. The pumpkin and coconut make a subtle, comforting sauce for the beans. My kids ask for seconds every time we have this.

 
Prep time:
Cook time:
Total time:

Serves: a crowd
 
Ingredients
  • 1 green pepper, chopped (Optional. I’ve done it both ways, and either way is great.)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. black beans, rinsed
  • 1 or 2 cups pumpkin puree (How much do you like pumpkin?)
  • 4 tablespoons tomato paste
  • 1 tablespoon curry powder
  • 1 teaspoon cayenne pepper (more if you don’t have little ones)
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1 can coconut milk
  • 1 Tablespoon kosher salt
  • 3 cups chicken stock
  • 3 cups water or 6 cups if you don’t have stock
  • Cilantro
  • Plain yogurt

Instructions
  1. Saute green pepper and onion for 5 minutes.
  2. Add garlic and saute for another minute.
  3. Add sauteed vegetables and all other ingredients except cilantro and yogurt to slow-cooker
  4. Set the slow-cooker on high and let it go about 8 hours.
  5. Check water level from time to time, adding more if necessary to prevent burning.
  6. Garnish with cilantro and a dollop of plain yogurt.

Note:
I noticed an acidity problem the second time I made this. If you notice your broth lacking a little something, try adding a tablespoon of apple cider vinegar. Remove the bay leaf before serving. Serve over brown rice or quinoa with a big dollop of plain yogurt on top. Don’t skip the yogurt. It’s important. Garnish with cilantro if you don’t hate the stuff.  I do, LOL, and won’t allow it within 100 feet of our kitchen.


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