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.
Caribbean Sauce with Roasted Bell Peppers
Roasted Red Bell Peppers Caribbean Bean Sauce is so unusual but a must have for your condiment list.
Ingredients
- 4 red bell peppers
- 3/4 cup 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
- 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.
Recipe 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.
Caribbean Bean Sauce is for your beans – yum!
Ginny McMeans says
Ohhh, that is just great Ginger! People are going to love it. What a perfect combination and you are one smart person 🙂
Ginger says
SO excited to make this tomorrow! I’m bringing vegan black eyed peas for New Years day along with this yummy topping.
Ginny McMeans says
In a jar just for a couple of hours so it should be refrigerated Liz. It will keep about 4 to 5 days but will freeze for up to 4 months.
Liz says
I have not made the sauce but I was wondering how long can the sauce be kept at room temperature in a jar or in the refrigerator?
Ginny McMeans says
Thank you Beth! It’s a really nice special sauce 🙂
Ginny McMeans says
Anytime Tina and thank you!
Ginny McMeans says
Thank you Cindy! I think you’ll really like it 🙂
Patty @ Spoonabilities says
The sauce looks so flavorful and just plain out of this world!
Beth says
This looks terribly delicious! I love the sweet you add with the maple syrup! Awesome!
tina says
I love roasted red peppers! This was a great discovery I made last year, so looking forward to making this, thanks for sharing!
Cindy Rodriguez says
Yay! A new condiment to add to my ‘arsenal!’ It looks so delicious.
Ginny McMeans says
OMG! Tracey that is amazing about the tool. I love it and especially that your mom still uses it! Oh yeah, the recipe! 🙂 It really would be good on bean burgers. Thanks so much.
Tracy | Baking Mischief says
Mmmm. That bean sauce looks so good. I love your idea of serving it over vegan burgers! I laughed when I scrolled past the tool your husband made you because I’ve never seen anyone else with one of those. We made them in woodshop class when I was like 12 (mine’s not nearly as pretty as yours) and my mom still uses it in her kitchen!
Ginny McMeans says
It was hard to name that sauce. It truly is an accompaniment and I thought ‘bean sauce’ could be confusing. I was hoping the color would get people to read on. Glad you read through 🙂
Jenn says
This sounds so delicious! I’m a sucker for all things roasted red pepper! And how awesome that your hubby made you that cool tool?!
Mary Ellen @ VNutrition says
ooh, I’m always looking for new sauces! I thought it was a sauce made with beans at first but I love that it’s a bean accompaniment!
Ginny McMeans says
Thanks Sarah! I’ll tell Ed that someone else thinks he’s sweet too. 🙂 I know! The kitchen can be a scary place. :/
Ginny McMeans says
Thanks Amy! I passed on your compliment to Ed. He really is so thoughtful 🙂
Ginny McMeans says
Wow! Wouldn’t that be good Becky!
Sarah says
Oh, I love that tool your hubby made for you! How sweet! I am accident prone in the kitchen myself, and have burnt myself more that I would like to! My biggest fear is using mandolins and graters! Yikes!!!
Amy Katz from Veggies Save The Day says
Looks really delicious, Ginny! And I love the tool your husband made!
Becky Striepe says
Oh my goodness, this looks so good, Ginny! I’d love to use it as the veg filling for vegan quesadillas.
Ginny McMeans says
Absolutely! In fact, I always use maple syrup. I am fixing the recipe.
Wwilso says
This recipe has honey in it. Most vegans do not eat honey. Could agave substitute for it?
Ginny McMeans says
Hi Lynne, Yes, take out the core and the seeds. 🙂
Lynne says
After roasting and taking the skin off of the peppers, do you also take the seeds out?