The Skinny on Slow Cooker Caribbean Black Beans

By CarolineNGa

Easy and delicious, low fat and full of fiber, these slow cooker Caribbean black beans were a hit with everyone who tried them. *4 Points Plus, Simply Filling

Ingredients

• 1 pound dried black beans, soaked overnight and drained.
• 2 mangoes, peeled, pitted and diced, divided use
• 4 garlic cloves, minced (I used jarred)
• 1 teaspoon curry powder
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon Tabasco sauce, plus more for serving
• 4 cups vegetable broth
• Salt and pepper

Details

Servings 12
Preparation time 10mins
Cooking time 610mins
Adapted from simple-nourished-living.com

Preparation

Step 1

Ideal Slow Cooker Size: 6-Quart

Place the beans in the slow cooker. Set aside ½ cup of the diced mango for adding at the end. Add the remaining mango, garlic, curry powder, allspice, paprika, ginger, Tabasco sauce and vegetable broth. Stir well.

Cover and cook on LOW for 8 to 10 hours or until the beans are completely soft. The mango will melt into the bean juices during the long slow cooking. Just before serving carefully stir in the remaining ½ cup mango. Taste and add salt and pepper and more Tabasco to suit your tastes.

Martha’s Notes

Nutritional Estimates Per Serving (1/2 cup): 157 calories, 1.1 g fat, 27.5 g carbs, 6.2 g fiber, 10 g protein and *4 WW Points Plus