Jamaican Jerk Chicken & Black Beans

3-4 lbs. boneless, skinless chicken thighs

1 15-oz. can black beans, rinsed and drained

1 onion, sliced

1 bell pepper, any color, seeded and sliced

1/2 c. water

1/4 c. honey

Juice of 3 limes

4 garlic cloves, minced

1 T. extra-virgin olive oil

1 t. freshly ground black pepper

1 t. allspice

1 t. dried thyme

1/2 t. ground cinnamon

1/2 t. chili powder

Pinch cayenne pepper

Place the chicken, beans, onion, and bell pepper into a 6-qt. slow cooker.

In a small bowl, mix together the water, honey, lime juice, garlic, oil, black pepper, allspice, thyme, cinnamon, chili powder, and cayenne pepper. Pour mixture over the chicken, beans, and vegetables in the slow cooker. Stir to coat. Cover and cook on low for 6-8 hours, until chicken is cooked through.

Serve with other vegetables, coconut rice, and/or baked sweet potatoes.

Serves 6.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 106.