Black Beans and Peppers in Rum Barbecue Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Our customers love black beans, and were always trying new ways to serve them. This is a lovely combination that pairs nicely with tofu dogs cooked on the grill or pan-fried in a little olive oil.


  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, cut into ½-inch ribs
  • 3 large organic bell peppers, red and yellow, seeded and cut into large dice
  • 2 strips smoked soy bacon, chopped
  • ¼ cup water
  • 1 12-ounce can organic black beans, drained
  • 3 tablespoons rum (optional)
  • 3 tablespoons organic brown sugar
  • 1 cup bottled organic barbecue sauce
  • Salt and pepper, to taste


    Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, and soy bacon strips. Cover and cook for about 10 minutes, stirring frequently, until the onions and peppers are barely tender. Add the water and stir in the black beans, rum (if using), brown sugar, and barbecue sauce, mixing well to combine. Stir in salt and pepper to taste. Continue cooking, uncovered, for about 5-7 minutes, stirring occasionally until the beans are heated through and the sauce thickens slightly. Taste for seasonings.