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.
Suggested Beverage: A good Jamaican beer such as Red Stripe.
Recipe information
Yield
serves 4
Ingredients
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.
