Braised beans and greens are a beloved duo for a reason–delicious, nutritious, thrifty!–with many cultural permutations. This rich and spicy vegan version is inspired by Caribbean flavors, starring black beans and coconut, plus the sharp green heat of jalapeños, both fresh and pickled. (Seed your jalapeño partially or fully for less heat.) The recipe as written results in very tender, slumped greens; if you prefer yours with more bite, wait to add them until there’s about an hour left in the cooking time. The slow cooker is brilliant with beans; this dish can hold on warm for several hours, making it suitable for setting up in the morning and cooking while you’re at work. Serve with avocado, hot sauce and plantain chips for a simple dinner.