| CHILICONCARNE | Dish of meat and beans in a tomato sauce flavoured with peppers (5,3,5) |
| CASSOULET | A ragout of meat and beans |
| ALOO | ___ matar (dish with potatoes and peas in a tomato sauce) |
| ROGANJOSH | Popular Indian dish of meat curry in a tomato sauce (5,4) |
| ENCHILADA | Meat filled tortilla baked in a tomato sauce (9) |
| POMODOROTHYME | Herb specifically designated for a tomato sauce? |
| NEWBURG | Lobster ___ is a dish of lobster cooked in a rich cream sauce flavoured with sherry (7) |
| MORNAY | Of food, served in a bechamel sauce flavoured with cheese such as Gruyere or Parmesan (6) |
| STEW | A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan (4) |
| REMOULADE | French sauce flavoured with capers, parsley and cornichons, often served with shredded celeriac, cha |
| SALSA | Pico-de-gallo-like piquant tomato-based sauce flavoured with jalapenos, onions, coriander and lime (5) |
| ROUILLE | Provencal sauce flavoured with red chillies and breadcrumbs, often served with bouillabaisse (7) |
| CONTEST | One might involve guessing the correct number of jelly beans in a jar |
| FANTAN | Chinese gambling game based on guessing the number of beans in a pot (3-3) |
| AIOLI | Creamy sauce flavoured with garlic, also known as butter of Provence (5) |
| PONZU | Umami sauce flavoured with yuzu and other Japanese citrus fruits (5) |
| BECHAMEL | Thick white sauce flavoured with onion and seasonings (8) |
| FRICASSEE | Stewed dish of meat and vegetables in a thick white sauce (9) |
| AZUKI | One of the spellings of a reddishbrown pulse used in stews, salads, desserts and dim sum fillings, regarded as the king of beans in Japan (5) |
| JAR | Holder of jelly beans in a guessing contest |
