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Caribbean Crock Beans

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Servings 6 servings


  • 3/4 pound dried chili beans sorted rinsed and soaked overnight
  • Water
  • 1 1/2 plantains chopped
  • 1 1/2 cups chopped tomato
  • 3/4 cup seeded, deribbed, and chopped green bell pepper
  • 3/4 cup chopped onion
  • 2 cloves garlic pressed


  • Sort, rinse and soak beans overnight. Drain beans and place in slow cooker; cover with water. Cover and cook on Low for about 7 hours, or until beans are tender. Thirty minutes before serving, add plantain, tomato, bell pepper, onion and garlic to slow cooker. Raise heat setting to High; cover and cook for another 30 minutes, or until plantain has softened.
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