Recipe By: Regina Campbell
Serving Size: 6
1 medium onion — chopped
1/4 cup water
1 green bell pepper — chopped
1 red bell pepper — chopped
30 oz canned black beans — rinsed
2 cups chopped tomatoes — (fresh or canned)
2 tsps Jamaican jerk spice (more to taste)
1 tsp grated ginger root — (fresh)
Salt — to taste
1. In a skillet over medium heat, cook the onion in the water, stirring, until softened, about 5 minutes.
2. Add the green and red bell peppers and cook, stirring, about 5 minutes, until tender.
3. Add the beans, tomatoes, jerk spice, ginger, and salt. Bring to a simmer, reduce the heat to low, and simmer for 15 minutes. Serve hot.
“Regina’s International Vegetarian Favorites (2003 HPBooks)”
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NOTES: Throughout the Caribbean, you’ll find little stands where the owners proudly feature their version of steamy jerk dishes, usually pork or chicken. The tradition of jerk is said to date back to the seventeenth century, when fugitive African slaves brought their tradition of slow cooking together with the natives’ cultivation and use of hot and aromatic spices to create this unique spice blend. Jerk comes in both a sauce form and dry spice blend. While jerk recipes are often closely guarded secrets of each cook in the Caribbean, there are some basic ingredients common to most jerk sauces and spice blends: cinnamon, nutmeg, black pepper, allspice, salt, herbs, brown sugar, garlic, and onion. Oil and vinegar are added to the sauce version.