Caribbean Coconut Black Beans in the Crock Pot

Transport your taste buds to the tropics with this flavorful and easy-to-make Caribbean Coconut Black Beans recipe, prepared entirely in a crock pot. Combining the creaminess of coconut milk with the hearty richness of black beans, this dish is infused with aromatic spices like cumin, smoked paprika, thyme, and a hint of lime for a vibrant, tangy finish. Perfectly complemented by tender onions, garlic, and bell peppers, these slow-cooked beans are an ideal plant-based, gluten-free meal. Serve them over fluffy white rice or quinoa for a wholesome, satisfying dish that’s perfect for meal prep or a comforting dinner. With minimal prep time and an irresistibly fragrant aroma as it simmers, this recipe is a true Caribbean-inspired delight.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 1 pound Dried black beans
• 13.5 ounces Coconut milk
• 2 cups Vegetable broth
• 1 medium, diced Onion
• 4 cloves, minced Garlic
• 1 medium, diced Green bell pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 1 whole Bay leaf
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lime juice
• 2 tablespoons Chopped cilantro (optional, for garnish)
• 0 Cooked white rice or quinoa (for serving, optional)

Directions

Step 1

Rinse the dried black beans thoroughly under cold water and sort through to remove any debris or damaged beans.

Step 2

Optional: Soak the beans overnight in a large bowl with enough water to cover them by 2-3 inches. Drain and rinse them before cooking to reduce cooking time and improve digestibility.

Step 3

In the crock pot, add the rinsed (or soaked and drained) black beans, diced onion, minced garlic, and diced green bell pepper.

Step 4

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 5

Add the ground cumin, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir gently to mix the spices evenly.

Step 6

Cover the crock pot with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beans are tender and cooked through. Stir occasionally if possible.

Step 7

Once cooked, remove the bay leaf and stir in the lime juice. Taste and adjust seasoning as needed with additional salt or lime juice.

Step 8

Serve the coconut black beans over cooked white rice or quinoa if desired. Garnish with chopped fresh cilantro for added flavor.

Step 9

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition Facts

Serving size	(1807.8g)

Amount per serving	% Daily Value*
Calories	1197.1

Total Fat 9.2g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat 2.6g
Cholesterol 0mg	0%
Sodium 4613.0mg	0%
Total Carbohydrate 234.0g	0%
Dietary Fiber 52.6g	0%
Total Sugars 48.1g
Protein 56.6g	0%

Vitamin D 0IU	0%
Calcium 345.2mg	0%
Iron 16.0mg	0%
Potassium 3633.4mg	0%

*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.

Source of Calories

Fat: 6.6%

Protein: 18.2%

Carbs: 75.2%