1pounddried black beans, soaked overnight and drained.
2mangoes, peeled, pitted and diced, divided use
4garlic cloves, minced (I used jarred)
1teaspooncurry powder
1teaspoonground allspice
1teaspoonpaprika
1teaspoonground ginger
1teaspoonTabasco sauce, plus more for serving
4cupsvegetable broth
Salt and pepper
Instructions
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.
Recipe Notes
Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Caribbean Black Beans Recipe
Amount Per Serving (1 /2 cup)
Calories 157Calories from Fat 10
% Daily Value*
Fat 1.1g2%
Carbohydrates 27.5g9%
Fiber 6.2g25%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.