Thursday, January 2, 2014

Black Beans with Pumpkin & Coconut


Black Beans with Pumpkin and Coconut over Rice

  • 1 green pepper, chopped 
  • 1 red pepper, chopped
  • 2 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. black beans, rinsed
  • 1 can pumpkin puree 
  • 4 tablespoons tomato paste
  • 1-1/2 tablespoons Garam Masala 
  • 1 teaspoon cayenne pepper 
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1 can coconut milk
  • 1 Tablespoon kosher salt
  • 3 cups chicken stock
  • 3 cups water or 6 cups if you don’t have stock
  • Cilantro or chives, chopped
  • Plain yogurt
  • Saute peppers and onion for 5 minutes.
  • Add garlic and saute for another minute.
  • Add sauteed vegetables and all other ingredients except cilantro and yogurt to large stock pot (or crockpot)
  • Simmer on low roughly all day or alternately set the slow-cooker on high and let it go about 8 hours.
  • Check water level from time to time, adding more if necessary to prevent burning.
  • Cook rice according to package directions.
  • Serve over cooked rice.
  • Garnish with cilantro and a dollop of plain yogurt

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