Black beans and rice with jammy peppers from Ottolenghi Test Kitchen - Extra Good Things (page 87) by Yotam Ottolenghi and Noor Murad

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Accompaniments: Spicy rotisserie chicken bake with blue cheese dressing

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Notes about this recipe

  • MaJo on May 14, 2026

    Lovely dish where all three parts are needed to make it all come together. Agree with others that the jammy peppers would work well with a number of things on their own. The rice lacked a bit of oomph and will try to double the spice mix next time.

  • emily_3s6em8 on January 23, 2026

    Delicious, love the jammy peppers

  • Stephenn31 on July 09, 2024

    A lot of parts but a nice rice and beans recipe. I actually preferred the easy avocado on the side with the acidity to cut the rice, then the jammy peppers.

  • averythingcooks on May 16, 2024

    I made the black beans & rice + the jammy peppers to eat with crispy pork cutlets. These peppers will be made often as we loved them with both the rice & the pork and we both liked the bean/rice combo. I did all the rice prep on the stove & then dumped it all into my Pampered Chef microwave rice cooker which worked perfectly. The only adjustment was to ensure that the water : rice ratio was close to 2:1. I made 1/3 of the peppers early in the day (should have made more!) but as usual even a 1/2 recipe of the rice was TONS for the 2 of us.

  • Delys77 on January 22, 2024

    There are three components to this dish and all were very good. The peppers are sweet and spicy with a lovely texture and went very well with the rice. The rice and beans, I cooked dried beans in the pressure cooker and added them in with the cooked rice at the end. I also sautéed the rice component in a pan and then cooked in a rice cooker, which is my preferred rice cooking method. The rice is very well seasoned and lovely with the jam. The last bit is the avocado with lime/cilantro dressing which was also very nice. It gives the spicy and rich rice/jam a nice fresh hit. This dish is very filling and feels quite rich with the avocado and the amt of olive oil, which is nice for a dish with no meat.

  • KarinaFrancis on November 13, 2022

    I only made the jammy peppers as part of an apertivo spread and we all loved them. They were easy to make and benefited from an overnight stay in the fridge where the flavours melded together.

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