1. Place beans, potatoes and tomatoes in crock pot. 2. In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft. 3. Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet. 4. Pour the broth/vegetables into the crock pot. 5. Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes. 6. Season with salt and pepper, and serve over short grain brown rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
