Roasted Red Pepper Sauce for Beans

Roasted Red Pepper Sauce is an irresistible and unusual Caribbean recipe and a must have for your condiment list. Traditionally a sauce for beans but it is a great relish for crostini toasts and bean burgers.

This is an incredibly tasty and versatile roasted red pepper sauce. You are going to love this big bowl of deliciousness that just happens to have a great combo of flavors.

The idea comes from the Caribbean, Cuba to be specific, where this is traditionally served with black beans. Can you imagine? It is also a condiment that seems to have endless uses.

It would also be fantastic on Black Eyed Peas from the Slow Cooker too and I even have this sauce dolloped on them in a photo over on that page too.

How to use Roasted Red Pepper Sauce

• If you’re not using it as a sauce for beans today then there are other many more options for you to enjoy it.
• A topping for roasted cauliflower would make a special side dish.
• Or how about making it a roasted red pepper relish? It's the same sauce just call it a relish.
• Use it on little crostini toasts and maybe sprinkle some black olive slices on top of that.
• Use it on bean burgers and sliders or any roasted vegetable sandwich.
• Or just put it in a bowl and have a variety of savory crackers surrounding it along with little toast squares. You know those little loaves pumpernickel and rye that are about 2” square? Perfect!
• What a fast and great alternative to a no-fuss appetizer or healthy snack for movie nights at home.

The whole thing is also pretty simple to make. Roasted red bell peppers and plum tomatoes are the main ingredients here. It’s what gives this sauce beautiful sweet and rich depth.

I’ve made this recipe with both roasted jarred peppers and homemade roasted peppers.

Either way, the finished vegan dipping sauce is delicious but if I have time and the price is right for fresh red bell peppers I really do love to make this sauce from complete scratch.

It’s so simple and I’ve included how I do it below.

How to Roast Red Bell Peppers and Chef's Tips

• Either pick the peppers out of your garden or buy them fresh from the grocers.
• Pick bright red bell peppers with smooth skins. If they are wrinkling then the are too old.
• There are two ways that I roast bell peppers and I am going to explain how to roast them pre-seeded for these instructions.
• I have also roasted them whole and I'll be adding those instructions to my Roasted Red Bell Pepper Hummus recipe in the very near future.
• Cut each red bell pepper in half down through the core.
• Cut out the top core and slice out the raised pithy ridges on the inside of the peppers with a paring knife.
• Make sure all of the seeds are removed.

• The photo above shows the fresh prepared bell peppers. I flipped over the top right one so you can see the inside.
• Lightly oil a baking sheet and place each pepper half cut side down on the baking sheet.
• Preheat the oven to 450° and place the pan on the top rack. Bake for 25 minutes and let the tops shrivel and blacken.
• They can get a lot blacker than my photo too. That is the skin and it comes off. Sometimes even easier when they are black.
• Take them out of the oven and dump into a bowl. Place a plate over the top of the bowl so that the peppers can steam for 20 minutes.
• Remove the peppers and peel off the skins with your fingers. There you have it. Beautifully roasted peppers.

If you have an excess of fresh summer tomatoes in your vegetable garden then feel free to use some of those and chop them up. But canned plum tomatoes work really well.

I do prefer plum (Italian) tomatoes though. That is what I grow in my garden too.

The only thing I’ ve added to make an authentic recipe is a tad of maple syrup and herbs like oregano, black pepper, and cayenne pepper. They all definitely spruce up the flavors.

It is hearty, sweet, spicy, bright, and so fresh. And you can process the sauce for beans from incredibly smooth to wonderfully chunky, your choice! Either way works great.

At the bottom of this page, you'll see a photo that I took of the sauce processed to a smoother consistency—so that you get an idea.

It's in freezer jars because the sauce also freezes beautifully and the condiment is also exactly what is needed on any bean burger.

I often use this Caribbean Bean Sauce on my Lentil Burger Sliders. What a nice surprise to have another healthy topping that is versatile and delicious.

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What Do You Think?

If you take a photo of your deep and rich condiment sauce I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

Roasted Red Pepper Sauce for Beans

Ginny McMeans

 Roasted Red Peppers Bean Sauce is so unusual but a must have for your condiment list.

5 from 5 votes

Print Recipe

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Sauces, Dressings, Condiments

Cuisine Sauce, Vegan

Servings 4 Cups

Calories 41 kcal

Ingredients

  

1x2x3x

• 4 whole roasted red peppers - 4 fresh red bell peppers to roast or store-bought jarred roasted red peppers
• 3/4 cup tomatoes - canned plum tomatoes, drained and chopped
• 1/4 teaspoon maple syrup
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon oregano

Instructions

 

• Cut each red bell pepper in half down through the core.
• Cut out the top core and slice out the raised pithy ridges on the inside of the peppers with a paring knife.
• Make sure all of the seeds are removed.
• Lightly oil a baking sheet and place each pepper half cut side down on the baking sheet.
• Preheat the oven to 450° and place the pan on the top rack. Bake for 25 minutes and let the tops shrivel and blacken.
• Take them out of the oven and dump into a bowl. Place a plate over the top of the bowl so that the peppers can steam for 20 minutes.
• Remove the peppers and peel off the skins with your fingers. There you have it. Beautifully roasted peppers.
• 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 the peppers and the tomatoes into a medium saucepan. Add the maple syrup, black pepper, cayenne pepper and oregano.
  
• Simmer over low heat. Cook about 15 minutes or until as thick as you like.
  

Notes

IF FREEZING:

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.

 

 

Nutrition

Serving: 4OuncesCalories: 41kcalCarbohydrates: 8gProtein: 1gSodium: 5mgPotassium: 278mgFiber: 2gSugar: 5gVitamin A: 3850IUVitamin C: 153.5mgCalcium: 8mgIron: 0.6mg

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