Roasted Red Bell Peppers Caribbean Bean Sauce is so unusual but a must have for your condiment list. Traditionally served with beans but is a great dip too.
Roasted Red Bell Peppers Caribbean Bean Sauce is a bit unusual but a must have for your condiment list. The idea comes from the Caribbean and is traditionally served with beans. Perfect next to black beans and Black Eyed Peas from the Slow Cooker and countless other beans recipes.
The ingredients are simple with roasted red bell peppers and tomatoes as the main ingredients. It freezes beautifully and the condiment is also exactly what is needed on any bean burger. I often use Caribbean Bean Sauce on my Lentil Slider Burgers. What a nice surprise to have another healthy topping that is versatile and delicious.
I have to show you the great wooden tool that my husband made for me. It is pictured below – right above the recipe. It pulls out the rack in the oven and then pushes it back in keeping me safe from burns. I was burn prone but not anymore.
At the bottom of this page is a photo I took when the sauce had been processed to a smoother consistency. It is in pint jars and all ready to go into the freezer. Process Roasted Red Bell Peppers Caribbean Bean Sauce from smooth to chunky. Either way works great.
Caribbean Sauce with Roasted Bell Peppers
- Heat the broiler.
- With tongs place the bell peppers on the top shelf turning often to get all sides blackened. No kidding - see the photo below.
My husband made that wooden tool for me. It pulls out the rack in the oven and then pushes it back in keeping me safe from burns. I was burn prone but not anymore.
- Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.
Process in a blender with the tomatoes until coarse or smooth. My photos show when I just pulsed it all but I go smooth - often.
- Put into a medium saucepan.
Add maple syrup, black pepper, cayenne paper and oregano.
- Simmer over low heat.
- Cook 20 minutes or until thickened.
- Eat warm or at room temperature with beans or use as a condiment on bean burgers.
Let cool to room temperature. Package in rigid sided containers (I use small freezer jars) as defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator for 6 to 8 hours. When serving - Loosely cover and zap in the microwave to take the chill off. Ready to serve.