TASTE AND TEXTURE:
Texture is smooth and chewy, with a sweet and spicy Jerk flavouring.
Make this dish as mild or a spicy as you like it. By removing the Habanero seeds carefully, set them aside and add them back in once you taste tested. The seeds add the heat.
Serve with rice and cooked green vegetables. You can always add your other choice of protein besides the plant-based beans.
INGREDIENTS:
- 1 small can of black beans or pinto beans
- Habanero pepper
- Shallot
- Garlic
- Tomato paste
- Olive oil
- Bouillon – Better than Bouillon or no-sodium bouillon cube
- Brown Sugar
- Apple Cider Vinegar
- Tamari Soy Sauce
- Fresh or bottle Ginger
- Allspice, Thyme
DIET:
THIS RECIPE IS FRIENDLY FOR:
NUTRIMENT HEALTH AND FITNESS WEBSITE WAS CREATED TO:
- Book online Virtual Nutrition Appointments. In office only Appointments for Live Blood Cell Analysis.
- Recipes are created daily to help plan meals for current clients. For new individuals looking to support their health and digestion.
- The Recipes avoid most allergies, and are Plant-Based, Gluten and Dairy Free.
Caribbean Sweet and Spicy Jerk Beans- Plant-Based GF
If you like a little spicy in a dish, you are going to love it!
Depending on the hot pepper you are using, will determine the heat. I used an orange habanero with the seeds left in, but sometimes they can get a little hot. To play it safe, carefully remove the inner seeds if you want to make sure it's won't be too spicy. Taste test, and add in the seeds to make it spicier if desired.
Made with Black Beans, but you can use Pinto beans as well.
Serve with white rice and lots of cooked greens for your meal.
Texture is smooth and chewy, with a sweet and spicy Jerk flavouring.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, and celiac friendly.
- Large frying pan
- Blender or Food Processor
- Spatula
- cup, 1/4 tsp, 1/8 tsp, 1/2 tsp, tbsp
- 1 can Black beans 398oz
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp Tomato paste
- 1 tsp Better than Bouillon or 1 Bouillon Cube no sodium
- 1 cup Hot water
Jerk Seasoning
- 1 Habanero
- 1 Shallot roughly chopped
- 2 Green onions roughly chopped
- 2 Garlic cloves
- 1 – 2 tbsp Brown Sugar. Depending on sweetness you like.
- 1 1/2 tbsp Apple Cider Vinegar
- 2 tbsp Tamari Soy Sauce – Gluten free or low sodium
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Fresh or bottle Ginger
- 1 tsp Allspice
- 1/8 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1/2 tsp Thyme dried or fresh
Jerk Seasoning
-
To a food processor or blender add in the Habanero, shallot, green onions,, garlic, brown sugar, vinegar, Tamari soy sauce, olive oil, ginger, allspice, nutmeg, cinnamon, and thyme. Blend well for 1 minutes, use a spatula to scrape down the sides a few times.
Set aside
-
Mix together the warm water and Bouillon. Mix well.
Large frying pan, set on medium heat. Add the 1 tbsp olive oil and the tomato paste. Stir a few times to mix and heat together. Allow to simmer for 1 minute, stirring often.
Add in the Beans, stir to combine for 30 seconds.
Add in the bouillon mix and stir well. Bring to a slow boil, and turn down to simmer. Stir a few times, then add the lid. Cook for 20 minutes covered.
-
Add in the jerk seasoning mix, and blend all together well.
Cook for 10 minutes covered.
-
Serve with rice as an option. Store leftovers in the fridge, once it has cooled down.