Slow Cooker Costa Rican Red Beans

 These are so easy and so yummy! They are creamy and tasty. I like them with chopped avocado, too.

Slow Cooker Costa Rican Red Beans

1 ½ c. dried red beans, rinsed

3 c. water (may need an extra ½-1c. water)

1 can (13.5 oz) coconut milk

3 celery stalks, diced

1 bay leaf

1 tsp chili powder

1 tsp dried thyme (1/2 tsp ground)

1 tsp salt

½ tsp black pepper

Combine all ingredients in a slow cooker. Cover and cook on high for 7-8 hours, until the beans are tender. Remove the bay leaf and serve with rice and avocado.

Yield: 3-4 cups

 

From 100 Days of Real Food: On a Budget by Lisa Leake