Caribbean Pink Beans and Squash Recipe

Name: Caribbean Pink Beans and Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine the beans, water, barley, tomatoes, bay leaf, garlic, allspice, ginger, brown sugar, and chile in the slow cooker.
2
Cover and cook on low for 4 to 6 hours.
3
Add the squash and sausage and continue to cook for 2 hours, until the flavors meld.
4
(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.)
5
Season to taste with salt.
6
Place a saute pan over medium-high heat.
7
Add the bacon and cook, turning, until crispy.
8
Transfer to paper towels to drain, and then crumble.
9
Spoon the beans into bowls and serve hot, garnished with the bacon and green onions.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Caribbean Pink Beans and Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Pink Beans and Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions