I just love a good slow cooker recipe. And by “good”, I mean the kind where you dump everything into the slow cooker, come home at the end of the day, and eat.


I actually put all the ingredients into the slow cooker the night before and stored it in the fridge.  That way, in the morning all I had to do was plug it in .  And I used the kind of rice you just heat up in the microwave, so dinner was served in less than 5 minutes.  Love that.  I also got to use up a can of that pumpkin I bought back in October…


Pumpkin and Coconut Curried Black Beans and Rice (from Get Along Home)


1 pound dry black beans, rinsed

1 large yellow onion, diced

2 cloves garlic, minced

1- 15 ounce can pumpkin puree

1- 6 ounce can tomato paste

1 tablespoon red curry powder

1 teaspoon cumin

1 can coconut milk

1 tablespoon kosher salt

1-32 ounce box chicken broth


plain yogurt, cilantro, chopped red peppers, and a sprinkle of Tony’s for serving
Add onion, garlic, beans, pumpkin, tomato paste, curry powder, cumin, coconut milk, salt, and chicken broth to the slow cooker. Stir well.  Cook on low for 8 hours.


For serving, add hot rice to a bowl and top with beans.  Garnish with a dollop of plain yogurt, cilantro, and chopped red peppers.