Caribbean Pink Beans and Squash |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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A slow cooker dish inspired by Caribbean cuisine. Ingredients:
2 cups dried pink beans |
4 cups chicken stock |
2 tablespoons barley |
1 (14 ounce) can chopped tomatoes, undrained |
1 bay leaf |
6 garlic cloves, minced |
10 allspice berries, crushed |
1/2 teaspoon ground ginger |
1 tablespoon brown sugar |
1 scotch bonnet pepper, seeded and finely chopped |
1 butternut squash, peeled and cut into cubed |
1/2 lb spicy sausage, cut into rounds |
salt |
1 slice bacon, slice |
2 green onions, finely chopped |
Directions:
1. In a slow cooker, combine the beans, stock, barley, tomatoes, bay leaf, garlic, allspice, ginger, brown sugar, and chile.
2. Cover and cook on LOW for 4-6 hours.
3. Add in the squash and sausage; continue cooking for 2 hours, until flavors meld; season to taste with salt.
4. Cook bacon in frypan over medium-high heat, until crispy; transfer to paper towel-lined plate to drain; then crumble.
5. Spoon beans into bowls; garnish with bacon and green onions; serve hot.
6. **Suggested beverage—a good Jamaican beer such as Red Stripe.
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