Caribbean Pink Beans And Squash Recipes

CARIBBEAN PINK BEANS AND SQUASH

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.

PUERTO RICAN RICE AND BEANS (PINK BEANS)

Steps:

• Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
• Add Sofrito, Recaito and garlic and sauté another 5 minutes.
• Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
• Serve over hot rice.
• Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.

CARIBBEAN PINK BEANS

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.