Recipe: Caribbean Black Beans (Crock Pot & Stove Top Versions)

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We… LOVE this recipe.

My reasons: tasty. easy. a man favorite. simple. fast to prep.
Hubby’s reasons: tasty. tasty. tasty. and ummmm, tasty.

Caribbean Black Beans (Crock Pot & Stove Top Versions)

Ingredients

  • 2 (15 oz) cans of black beans, drained (not rinsed)
  • 1 (8 oz) can unsweetened crushed canned pineapple
  • 1/2 cup barbecue sauce
  • 1/2 cup chopped onion (I use frozen)
  • 1/3 cup brown sugar (if fasting, leave this out… you won’t even notice)
  • 1 tablespoon lime juice
  • 1 tablespoon prepared yellow mustard
  • salt, to taste
  • black pepper, to taste
  • cooked rice

Instructions For Crock Pot (5 minute prep, 4-6 hours on LOW)

  1. Put all ingredients in crock pot and stir.
  2. Cook on LOW for about 4-6 hours.
  3. Allow to cool for 5-10 minutes and then serve with hot rice.

Instructions For Stove Top (5 minute prep, 30 minutes)

  1. Combine all ingredients in large soup pot on stove top.
  2. Turn to medium heat and simmer, covered, for 15 minutes, stirring every 5 minutes or so.
  3. Remove the lid, turn to medium-low heat, and continue to simmer for another 15 minutes, stirring every 5 minutes or so.
  4. Allow to cool for 5-10 minutes and then serve with rice.

I got the inspiration for this version from this recipe.

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