Caribbean Coconut Black Beans in the Crock Pot
Transport your taste buds to the tropics with this flavorful and easy-to-make Caribbean Coconut Black Beans recipe, prepared entirely in a crock pot. Combining the creaminess of coconut milk with the hearty richness of black beans, this dish is infused with aromatic spices like cumin, smoked paprika, thyme, and a hint of lime for a vibrant, tangy finish. Perfectly complemented by tender onions, garlic, and bell peppers, these slow-cooked beans are an ideal plant-based, gluten-free meal. Serve them over fluffy white rice or quinoa for a wholesome, satisfying dish that’s perfect for meal prep or a comforting dinner. With minimal prep time and an irresistibly fragrant aroma as it simmers, this recipe is a true Caribbean-inspired delight.
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Recipe Information
Ingredients
- 1 pound Dried black beans
- 13.5 ounces Coconut milk
- 2 cups Vegetable broth
- 1 medium, diced Onion
- 4 cloves, minced Garlic
- 1 medium, diced Green bell pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 whole Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Chopped cilantro (optional, for garnish)
- Cooked white rice or quinoa (for serving, optional)
Instructions
Rinse the dried black beans thoroughly under cold water and sort through to remove any debris or damaged beans.
Optional: Soak the beans overnight in a large bowl with enough water to cover them by 2-3 inches. Drain and rinse them before cooking to reduce cooking time and improve digestibility.
In the crock pot, add the rinsed (or soaked and drained) black beans, diced onion, minced garlic, and diced green bell pepper.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the ground cumin, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir gently to mix the spices evenly.
Cover the crock pot with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beans are tender and cooked through. Stir occasionally if possible.
Once cooked, remove the bay leaf and stir in the lime juice. Taste and adjust seasoning as needed with additional salt or lime juice.
Serve the coconut black beans over cooked white rice or quinoa if desired. Garnish with chopped fresh cilantro for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 7.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
