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Caribbean Bean Sauce with Roasted Red Bell Peppers

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 Roasted Red Bell Peppers Caribbean Bean Sauce is so unusual but a must have for your condiment list.
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Roasted Red Bell Peppers Caribbean Bean Sauce is 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 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 as a feature pic, centered in front of black beans and chips.

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.

 

Roasted Red Bell Peppers Caribbean Bean Sauce served over black beans as a condiment.
 

 

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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.

 

 

Blackened Roasted Red Bell peppers ready for stripping laying next to a wooden tool made for me as protection when pulling pans out of the hot oven.
 

 

Roasted Red Bell Peppers Caribbean Bean Sauce is a must have for your condiment list. Traditionally served with beans but is a great dip too.
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5 from 5 votes

Caribbean Sauce with Roasted Bell Peppers

 Roasted Red Bell Peppers Caribbean Bean Sauce is so unusual but a must have for your condiment list.
Course Sauces, Dressings, Condiments
Cuisine Sauce, Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Cups
Calories 41kcal
Author Ginny McMeans

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.

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

Nutrition Facts
Caribbean Sauce with Roasted Bell Peppers
Amount Per Serving (4 Ounces)
Calories 41
% Daily Value*
Sodium 5mg 0%
Potassium 278mg 8%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 1g 2%
Vitamin A 77%
Vitamin C 186.1%
Calcium 0.8%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Roasted Red Bell Peppers Caribbean Bean Sauce perfectly centered and photographed in a square image for social media optimization.
 

 

Caribbean Bean Sauce is for your beans – yum!

Different lighting and background but the same great taste in as a smoother more blended sauce. From smooth to chunky either way works great. All ready in pint jars to go into the freezer.
Roasted Red Bell Peppers Caribbean Bean Sauce photographed in freezer jars as an overhead image.
Roasted Red Bell Peppers Caribbean Bean Sauce is a must have for your condiment list. Served with beans but is a great dip too.

Reader Interactions

Comments

  2. SO excited to make this tomorrow! I’m bringing vegan black eyed peas for New Years day along with this yummy topping.

  4. 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?

  10. I love roasted red peppers! This was a great discovery I made last year, so looking forward to making this, thanks for sharing!

  12. 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.

  13. 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!

  14. 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 🙂

  15. 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?!

  20. 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!!!

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