Caribbean Pink Beans Recipes

Steps:

• Rinse and pick through the beans. Put the beans in a large pot and add 10 cups of water; soak overnight.
• Drain beans then add about 6 cups cold water. Cook beans until tender, about 2 hours or according to package directions. You can add more water as needed.
• Once beans are soft add plantains, tomato, pepper, onion, garlic and salt. Continue cooking, on low heat until plantains are soft.

Steps:

• Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

Steps:

• In a slow cooker, combine the beans, stock, barley, tomatoes, bay leaf, garlic, allspice, ginger, brown sugar, and chile.
• Cover and cook on LOW for 4-6 hours.
• Add in the squash and sausage; continue cooking for 2 hours, until flavors meld; season to taste with salt.
• Cook bacon in frypan over medium-high heat, until crispy; transfer to paper towel-lined plate to drain; then crumble.
• Spoon beans into bowls; garnish with bacon and green onions; serve hot.
• **Suggested beverage-a good Jamaican beer such as Red Stripe.