Recipe Category: Slow-Cooker
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Ingredients
- Serves: 8
- 4 cups pinto beans, cooked
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 14 oz can coconut milk
- 6 oz can tomato paste
- 2 tbsp brown sugar
- 1 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tsp curry powder
- 1/8 tsp red pepper flakes
- 1/2 tsp cumin
- 1/2 tsp salt
Method
- Add cooked beans into the slow cooker.
- Heat oil in the pan over medium heat.
- Add onion and saute for 5 minutes.
- Add garlic and saute for another 1 minute.
- Stir in crushed red peppers, cumin, curry powder, ginger, and salt.
- Reduce heat and stir in coconut milk, brown sugar, and tomato paste.
- Pour pan mixture over the beans and stir well.
- Cover slow cooker and cook on low for 8 hours.
- Serve and enjoy.
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