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Crock Pot Coconut Curry Baked Beans

kept byLara

8 servings


4 cups cooked pinto beans (or 3 15-ounce cans, drained and rinsed)
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium clove garlic, minced (about 1 teaspoon)
1 tablespoon minced fresh ginger (about half of a thumb-sized piece)
3 teaspoons curry powder
⅛ teaspoon crushed red pepper flakes
½ teaspoon cumin
½ teaspoon salt (I like kosher salt)
1 14-ounce can light coconut milk
1 6-ounce can tomato paste
2 tablespoons brown sugar (I prefer dark but light is fine)
One 3-quart or larger slow cooker



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