Slow Cooker Coconut Curry Beans

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Servings: 4 Prep: 15 min Cook: 180 min Pescetarian Vegan Vegetarian Simple Slow Cooker/Crock Pot Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Red Pepper Flakes, Cane Sugar, Cooked Pinto Beans

Ingredients

1 onion

1 inch fresh ginger

1 tablespoon extra virgin olive oil

1 teaspoon minced garlic

1 tablespoon curry powder

½ teaspoon cumin

1 pinch red pepper flakes ⚠

⅓ teaspoon sea salt, or to taste

14 ounces full fat coconut milk

6 ounces tomato paste

2 tablespoons cane sugar ⚠

4 cups cooked pinto beans ⚠

1. Peel and dice onion. Peel and mince ginger.

2. Add the cooked beans to your slow cooker.

3. Add the oil to a large skillet over medium heat. Sauté the onions until they begin to soften, about 5 minutes.

4. Add garlic and sauté for another minute. Stir in the ginger, curry powder, cumin, red pepper flakes, and salt.

5. Reduce heat to low and stir in the coconut milk, tomato paste, sugar and stir well.

6. Pour over beans and stir gently until beans are coated.

7. Cook on high for 2-3 hours.

8. Adjust seasonings if needed and serve.

Per serving incomplete

3171

Cal

45g

Carbs

336g

Fat

40g

Protein

Carbs 5%

Fat 90%

Protein 5%