A simple dish whipped up Jamaican-style.
Our recipe for Jamaican Style Black Beans with Coconut Cornbread Crust fulfills so many of our readers’ requirements that we know it will be bookmarked in many of your web browsers once you’ve read the details! First of all, it’s easy to prepare. All of our slow cooker meals are so simple to prep and then let simmer. Second, it’s vegetarian. As many of you try to incorporate more vegetarian meals into your week, a great-tasting veggie option is sure to be in high demand. And third, it’s the perfect go-to meal for when you need sustained energy. Plus, it’s scrumptious, with a unique blend of flavors!
Tossing ingredients into a slow cooker has never been easier. No rinsing, draining, or chopping necessary! Simply add the beans, water, tomatoes, corn, and spices and seasonings into your slow cooker, and let it go! Toward the end of the slow cooking process, all you need to do is to mix the remaining ingredients in a bowl, and your cornbread crust is ready to be added to the slow cooker for the remaining hour. Once that buzzer goes off, just spoon this mix of beans, veggies, and crusty cornbread into a bowl for a meal that’s tasty and satisfying.
Beans are one of our favorite superfoods, and for good reason. They’re packed with both fiber and protein, making them the perfect food to fill you up and keep your motor running for hours. Plus, this recipe gets its flavor from low calorie ingredients like tomatoes, jerk seasoning, and chili powder, meaning that you get all of the taste with none of the heavy, unhealthy fat. Even our cornbread crust is low in fat, allowing us to add this delightful comfort food as a healthy component of an already nutritious meal. Make a big batch and have it on hand for a sustaining, wholesome lunch or dinner.
Also, be sure to check out our other delicious Vegetarian Meal Options.
Jamaican Style Black Beans with Coconut Cornbread Crust
- 1 cup dried black beans rinsed and blemished ones removed
- 3 cups water
- 14 ounces diced tomatoes with green chilies can
- 1 cup frozen corn
- 1 teaspoon jerk seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt divided
- 1/2 teaspoon black pepper fresh ground
- 1/2 cup cornmeal
- 1/2 cup flour I used white whole wheat
- 1 teaspoon baking powder
- 2/3 cup light coconut milk
- greek yogurt for garnish, optional
- cheddar cheese reduced-fat, for garnish, optional
- Put the beans, water, tomatoes, corn, seasonings and half the salt and the pepper in your crockpot. Turn on low heat and cook for 4 hours, or until beans are tender. Add more liquid if necessary.
- Combine the cornmeal, flour, baking powder, remaining salt, and coconut milk in a medium bowl. Spoon the mixture over the beans in the crock pot, cover and cook on low for one more hour.
- Serve hot, topped with cheese and Greek yogurt, if desired.
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Not quite what I was expecting, particularly for 10 points. Thankfully it was spicy.