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dried red chicken stock barley tomatoes bay leaf garlic berries ground ginger brown sugar scotch butternut squash sausage salt lean bacon green onions
Viewed: 16 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- Place a saute pan over medium-high heat.
- Add the bacon and cook, turning, until crispy.
- Transfer to paper towels to drain, and then crumble.
- Spoon the beans into bowls and serve hot, garnished with the bacon and green onions.
