Jamaican Style Black Beans with Coconut Cornbread Crust
This side dish is easy to make, tastes great, and is a vegetarian delight!
Servings: 6 people
Calories: 350kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1cup (approximately) | Calories: 350kcal | Carbohydrates: 68g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Sodium: 664mg | Fiber: 10g | Sugar: 2g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2