Caribbean Pink Beans and Squash

Name: Caribbean Pink Beans and Squash
Yield: serves 4
Ingredients: 2 cups dried red or pink beans; 4 cups chicken stock (page 91) or water; 2 tablespoons barley; 1 (14-ounce) can chopped tomatoes, undrained; 1 bay leaf; 6 cloves garlic; 10 allspice berries, crushed; 1/2 teaspoon ground ginger; 1 tablespoon brown sugar; 1 Scotch bonnet chile, stemmed, seeded, and finely chopped; 1 butternut squash, peeled and cut into cubes; 1/2 pound spicy sausage, cut into rounds; Salt; 1 lean bacon slice; 2 green onions, white and light green parts only, finely chopped, for garnish

December 9, 2011

Although this dish has its origins in the Caribbean, it can be found in Florida and any other area in which there are Jamaican or Caribbean immigrants. It makes a hearty side and a good accompaniment to roasted pork loin.

Cooks' Note

Suggested Beverage: A good Jamaican beer such as Red Stripe.

Recipe information

Yield
serves 4

Ingredients

2 cups dried red or pink beans

4 cups chicken stock (page 91) or water

2 tablespoons barley

1 (14-ounce) can chopped tomatoes, undrained

1 bay leaf

6 cloves garlic

10 allspice berries, crushed

1/2 teaspoon ground ginger

1 tablespoon brown sugar

1 Scotch bonnet chile, stemmed, seeded, and finely chopped

1 butternut squash, peeled and cut into cubes

1/2 pound spicy sausage, cut into rounds

Salt

1 lean bacon slice

2 green onions, white and light green parts only, finely chopped, for garnish

Preparation

Step 1
Combine the beans, water, barley, tomatoes, bay leaf, garlic, allspice, ginger, brown sugar, and chile in the slow cooker. Cover and cook on low for 4 to 6 hours. Add the squash and sausage and continue to cook for 2 hours, until the flavors meld. (The squash and sausage can be added when you first put the dish on to cook, but I prefer the more distinctive shape and flavors that remain with the shorter cooking time.) Season to taste with salt.
Step 2
Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and then crumble.
Step 3
Spoon the beans into bowls and serve hot, garnished with the bacon and green onions.

The Gourmet Slow Cooker: Volume II

TagsStew Soup/Stew Caribbean Bean and Legume Vegetable Barley Rice & Grains Canned Tomato Tomato Sausage Meat Main Dinner Nut Free Dairy Free Make Ahead Easy One-Pot Meals Simmer Slow Cooker Instant Pot Kwanzaa Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes