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.

　　

Ingredients

serves 4

　　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

　　

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.

　　Cooks' Note

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

　　The Gourmet Slow Cooker: Volume II