Caribbean Pink Beans And Squash

• 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

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.

beans, chicken stock, barley, tomatoes, bay leaf, garlic, berries, ground ginger, brown sugar, scotch, butternut squash, sausage, salt, bacon, green onions

Taken from www.food.com/recipe/caribbean-pink-beans-and-squash-236511 (may not work)