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4.80 from 10 votes

Slow Cooker Caribbean Black Beans with Mango

Easy and delicious, low fat and full of fiber, these slow cooker caribbean black beans were a hit with everyone who tried them.
Prep Time10 minutes
Cook Time10 hours
Total Time10 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: low fat mango black beans, mango black beans, vegetarian black beans
Servings: 12
Author: Martha McKinnon | Simple Nourished Living

Equipment

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

Instructions

  • Ideal Slow Cooker Size: 6-Quart.
  • Place the beans in the slow cooker.
  • Set aside 1/2 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 1/2 cup mango.
  • Taste and add salt and pepper and more Tabasco to suit your tastes.

Notes

Serving size: 1/2 cup
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)

Nutrition

Serving: 1/2 cup | Calories: 157kcal | Carbohydrates: 27.5g | Protein: 10g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 325mg | Potassium: 633mg | Fiber: 6.2g | Sugar: 6g | Vitamin A: 632IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 2mg