Caribbean Coconut Black Beans In The Crock Pot - cooking recipe

Ingredients

2 (14 ounce) cans black beans or 3 cups cooked black beans
2 tablespoons coconut oil
2 large onions, chopped
4 garlic cloves, minced
1 large green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 -2 teaspoon dried chili pepper flakes (optional for heat, I omit)
1 tablespoon brown sugar
1/4 - 1/2 teaspoon cayenne pepper (or to taste)
4 russet potatoes or 2 large sweet potatoes, cut into large cubes
2 (14 ounce) cans diced tomatoes
1 cup vegetable broth
1 (14 ounce) can coconut milk

Preparation

Place beans, potatoes and tomatoes in crock pot.
In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft.
Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
Pour the broth/vegetables into the crock pot.
Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
Season with salt and pepper, and serve over short grain brown rice.