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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