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Spicy Beans

A very tasty vegetarian dish, we have a vegetable garden and this is a great way to cook beans.
Cook Time1 hr 15 mins
Course: Main Course
Cuisine: Caribbean
Keyword: Tasty, Vegan, Vegetarian
Servings: 4
Cost: £3


  • Pressure Cooker
  • Chopping Board
  • Knife
  • Spoon
  • Large Saucepan


To cook dried Beans Ingredients

  • 1 Cup  Dried White Beans
  • 25 g Creamed Coconut
  • 1 Scotch Bonnet Pepper Kept whole!
  • 750 ml Water

Spicy Beans Ingredients

  • 2 tbsp Vegetable Oil
  • 1 Onion Chopped
  • 5 Cloves Garlic Chopped
  • ¼ tsp Asafoetida (optional)
  • 125 g Tomato Passata
  • tsp Frank&Co Green Seasonin’
  • 2 tsp Soya Sauce
  • 150 ml Water
  • 1 tsp Red Wine Vinegar
  • Salt and Pepper To taste



  • Soak the beans overnight.
  • Add water, beans, creamed coconut, whole scotch bonnet pepper, a pinch of salt and pepper into a pressure cooker and cook for 25 minutes.
  • Using a large saucepan fry onions, garlic, and asafoetida for 10 minutes until golden brown.
  • Add tomato passata and Frank&Co Green Seasonin’, cook for 5 minutes.
  • Add beans with liquor, water and vinegar cook gently for 20 minutes. Check pot occasionally and stir to prevent sticking.
  • Add soya sauce, salt and pepper to taste and cook for a further 20 minutes.

Serve with pasta or rice.


    Alternatively cook dried beans in a saucepan for 45 minutes or until beans are tender. (Do not burst the scotch bonnet pepper and discard when the beans are cooked). Then follow the recipe.