Slow Cooker Jamaican Rice and Beans
- 15m
- 7h
- 7h 15m
Ingredients
- 2 c dried black beans
- 2 tbsp. apple cider vinegar
- 4 jalapeño peppers
- 27 oz full fat coconut milk
- 2 tbsp. minced garlic
- 4 tsp. dried thyme
- 16 green onions
- 2 c white rice
- 3 c vegetable broth, or filtered water
- 3/4 tsp. sea salt, or to taste
- ground black pepper, to taste
Instructions
- Place beans in a large bowl, cover with filtered water and apple cider vinegar and soak for at least 8 hours.
- Drain and rinse the beans. Add beans to crockpot with enough water to cover the beans.
- Seed and chop the jalapenos - remember to wear gloves to avoid burning.
- Next, add coconut milk, jalapeno peppers, garlic, and thyme. Cook on high for 6-7 hours.
- Chop the green onions. Cook rice in broth until light and fluffy.
- When the beans are finished, add the rice and green onions to the crockpot. Combine well, season with salt and pepper to taste and serve.
Nutrition
- 1124
- 32g
- 147g
- 18g
- 40g
- 37g
- 5g
- 782mg
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