By Chef Selwyn Richards
1-1/2 cups dried, red, kidney beans
1 bay leaf
2 tablespoons olive oil
1 large red onion, thinly sliced
1 garlic clove, crushed
1 tablespoon molasses
2 tablespoons dark brown sugar
1 teaspoon dried thyme
1/2 teaspoon dried cumin
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
4 cups butternut squash, seeded and diced into small cubes
Salt and black pepper to taste
1. Soak the beans overnight in cold water.
2. Rinse and place beans in a large pan of hot boiling water.
3. Boil on high for 10 minutes.
4. Drain and return to rinsed pan.
5. Heat the oil in a non-stick frying pan and sauté the onions for approximately 4 minutes.
6. Add the garlic and sauté a further 1 minute.
7. Now add the molasses, sugar, thyme and chili.
8. Cook for a further 1 minute. Set aside.
9. Return the red kidney beans to the heat and cover with cold water.
10. Bring to a boil and add the butternut squash and 2 tablespoons of vegetable bullion powder.
11. Cook over medium heat for approximately 45 minutes.
12. Add the onion mixture and peppers and cook a further 25 to 30 minutes or until tender.
13. Season with salt and pepper and serve immediately.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: firstname.lastname@example.org or by phone — (905) 619-1059.