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