Slow Cooker Black Bean Mango Caribbean Chili Recipes

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CARIBBEAN BLACK BEANS



Caribbean Black Beans image

Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.

Provided by CheCheCherie

Categories     Black Beans

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

1 1/2 medium sweet onions, chopped
3 garlic cloves, chopped fine
2 tablespoons olive oil
1 tablespoon fresh grated gingerroot
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
4 1/2 cups drained cooked black beans or 3 (16 ounce) cans black beans
3/4 cup orange juice
salt & freshly ground black pepper

Steps:

  • Sauté the onions and garlic in olive oil until barely soft.
  • Add the spices and sauté until very soft.
  • Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
  • Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
  • Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

Nutrition Facts : Calories 286.3, Fat 6.4, SaturatedFat 1, Sodium 4, Carbohydrate 44.6, Fiber 14.2, Sugar 4.6, Protein 14.5

CARIBBEAN COCONUT BLACK BEANS IN THE CROCK POT



Caribbean Coconut Black Beans in the Crock Pot image

Make and share this Caribbean Coconut Black Beans in the Crock Pot recipe from Food.com.

Provided by Serah B.

Categories     One Dish Meal

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 481, Fat 17.8, SaturatedFat 15, Sodium 334.9, Carbohydrate 71.1, Fiber 16.2, Sugar 15.4, Protein 15.1

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