Crock Pot Caribbean Style Black Beans
Transport your taste buds to the tropics with Crock Pot Caribbean Style Black Beans, a hearty and flavorful dish infused with island-inspired spices and creamy coconut milk. This easy slow-cooker recipe combines tender black beans with vibrant bell peppers, aromatic garlic, and warming spices like allspice, thyme, and smoked paprika for a comforting meal that’s both nutritious and delicious. A touch of habanero pepper adds optional heat, while fresh lime juice and cilantro lend a bright, zesty finish. Perfect as a main dish served over fluffy white rice or as a side for your favorite Caribbean-inspired feast, this recipe is a set-it-and-forget-it crowd-pleaser ideal for busy weeknights or meal prep. Whether you’re feeding a family or treating yourself, these Caribbean-style black beans deliver bold flavors and tropical vibes with every bite.
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Recipe Information
Ingredients
- 2 cups dried black beans
- 6 cups water
- 1 can (13.5 oz) coconut milk
- 1 medium (diced) yellow onion
- 4 large (minced) garlic cloves
- 1 medium (diced) red bell pepper
- 1 medium (diced) green bell pepper
- 4 stalks (sliced thinly) scallions
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 whole (optional for spice lovers) habanero pepper
- 2 tablespoons (freshly squeezed) lime juice
- 0.25 cup (chopped, for garnish) fresh cilantro
- 4 cups (optional, for serving) cooked white rice
Instructions
Sort and rinse the dried black beans to remove any debris or damaged beans.
Place the black beans in a large bowl, cover them with water, and soak overnight (or for at least 8 hours). Drain and rinse before cooking.
In a crock pot, combine the soaked black beans, 6 cups of water, and the coconut milk.
Add the diced onion, minced garlic, diced red and green bell peppers, and sliced scallions to the crock pot.
Stir in the ground cumin, ground allspice, dried thyme, smoked paprika, black pepper, and salt.
If you enjoy extra heat, add a whole habanero pepper to the crock pot. Leave it whole to prevent the dish from becoming too spicy, and remove it before serving.
Cover the crock pot with a lid and cook on low heat for 8 hours, or until the beans are tender and creamy.
Once cooked, stir in the fresh lime juice and adjust seasoning to taste. Remove the habanero pepper if used.
Serve the Caribbean-style black beans over cooked white rice, if desired, and garnish with chopped fresh cilantro.
Enjoy your tropical-inspired meal!
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4524 mg | 197% | |
| Total Carbohydrate | 348.3 g | 127% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 45.4 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3059 mg | 65% | |
*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.
