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. ---------------------------------------------------------------------------
Nutrition
Ingredients
