Spicy Guyanese Beans Pepper-pot/recipe vegetarian pepperpot

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess

Soak kidney beans and black beans with cinnamon sticks and cloves.

Boil the soaked beans and set aside.

If using canned beans, rinse thoroughly and set aside.

Add oil to a pan and sauté aromatics for about 2 minutes.

Add the soaked beans to the pan and stir well.

Add casser (casareep) to the beans, adjusting the amount for desired darkness.

Add cinnamon sticks and orange peel to the mixture.

Pour in the beans' cooking water, as beans act as a thickening agent.

Add two whole habanero peppers, adjusting for heat preference.

Let the pepper pot rest before serving for better flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary