Jamaican Black Bean Pot

COVID-19 outbreak: As of 21st March 2022 all major restrictions have been lifted. Our task programme will continue as before.

From 1st April we have significantly increased the number of volunteers permitted in our minibus. We hope this will make it easier for you to come on task with us. In line with guidance for public transport, face masks are encouraged but are no longer required.

Lateral flow testing is no longer generally available. As before, volunteers who are experiencing symptoms should not attend tasks


A nourishing casserole of beans and veg with a Creole kick.


Remember to soak the beans overnight, so you can't do this on the first night of the residential.

Watch your time - needs 30 minutes initial boiling time for the beans then another 70 minutes in the oven.

This could probably be done completely on the hob if the oven in the accommodation is too small.


Serve with 500g brown rice, bulgar wheat or couscous


  1. Soak beans overnight then drain and rinse well. Place in large pan, cover with fresh water & add bay leaves. Boil rapidly for 10 minutes then reduce heat, cover and simmer for 30 mins until tender. Drain but reserve cooking water.
  2. Preheat oven to 180oC, 350oF or Gas Mark 4.
  3. Heat oil in pan and sauté the onion and garlic for about 5 mins until softened. Add the mustard powder, molasses, sugar, thyme & chilli & cook for 1 minute, stirring. Stir in the black beans & spoon the mixture into a flameproof casserole.
  4. Add enough water to the reserved cooking liquid to make 1 litre then mix in the bouillon powder and pour into the casserole. Bake for 25 minutes.
  5. Add the peppers and squash and mix well. Cover, then bake for 45 minutes until the veg are tender.