CROCK POT COCONUT CURRY BAKED BEANS

Crock Pot Coconut Curry Baked Beans image

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 13

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4 cups cooked pinto beans (or 3 15-ounce cans, drained and rinsed)
1 tablespoon olive oil
1 medium yellow onion (diced)
1 medium clove garlic (minced (about 1 teaspoon))
1 tablespoon minced fresh ginger (about half of a thumb-sized piece)
3 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon salt (I like kosher salt)
1 14- ounce can light coconut milk
1 6- ounce can tomato paste
2 tablespoons brown sugar (I prefer dark but light is fine)
One 3-quart or larger slow cooker

Steps:

Add beans to Crock Pot.
Add the olive oil to a large skillet over medium heat. Saute the onions until they begin to soften, about 5 minutes. Add garlic and saute for another minute. Stir in the ginger, curry powder, cumin, crushed red peppers, and salt.
Reduce heat to low and stir in the coconut milk, tomato paste, and brown sugar until tomato paste is evenly distributed. Pour over beans and toss gently until beans are coated.
Cook on low 8 - 10 hours.
Taste and add additional salt if desired.