Slow Cooker Jamaican Rice and Beans

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Servings: 4 Prep: 30 min Cook: 450 min Pescetarian Vegan Vegetarian Freezable Homestyle Simple Slow Cooker/Crock Pot Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Dried Black Beans, Jalapeño Peppers, White Rice

Ingredients

2 cups dried black beans ⚠

2 tablespoons apple cider vinegar

4 jalapeño peppers ⚠

27 ounces full fat coconut milk

2 tablespoons minced garlic

4 teaspoons dried thyme

16 green onions

2 cups white rice ⚠

3 cups vegetable broth, or filtered water

¾ teaspoon sea salt, or to taste

ground black pepper, to taste

Instructions

1. Place beans in a large bowl, cover with filtered water and apple cider vinegar and soak for at least 8 hours.

2. Drain and rinse the beans. Add beans to crockpot with enough water to cover the beans.

3. Seed and chop the jalapeños - remember to wear gloves to avoid burning.

4. Next, add coconut milk, jalapeño peppers, garlic, and thyme. Cook on high for 6-7 hours.

5. Chop the green onions. Cook rice in broth until light and fluffy.

6. When the beans are finished, add the rice and green onions to the crockpot. Combine well, season with salt and pepper to taste and serve.

Per serving incomplete

1027

Cal

106g

Carbs

41g

Fat

78g

Protein

Carbs 38%

Fat 33%

Protein 28%