Slow Cooker Sunday: Black-eyed Bean Soup with Peppers and Coconut Milk


Slow Cooker Sunday: Black-eyed Bean Soup with Peppers and Coconut Milk

Recipe Type: Main
Cuisine: Slow Cooker
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4
Weirdly, when I first came across this recipe I was attracted to the coconut milk, but when I thought about the combination of tastes I wasn’t sure, but it really did work well.
  • 1 TBSP of Sunflower Oil
  • 1 large leek, trimmed and sliced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1/2 tsp of dried chilli flakes
  • 1 tsp of cumin seeds crushed
  • 500ml of vegetable stock
  • 1 tsp of light brown sugar
  • salt and pepper to season
  • 2x 400g tins of black-eyed beans, drained and rinsed
  • 400 ml tin of light coconut milk
  • Dried Coriander
  • lime wedges to serve
  1. Heat the oil in a frying pan, add the leek and peppers and sauté for 3-5 minutes until the onions soften. Add the chilli flakes and cumin seeds and mix well for about a minute.
  2. Add the stock, stir in the brown sugar until it dissolves and season with salt and pepper and bring to a boil.
  3. Put the beans into the slow cooker and pour over the stock mixture. Add the coconut milk, stir, cover and cook on low for 4-6 hours.
  4. Serve with wedges of lime, garnish with dried coriander and some crusty bread.


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