I created my recipe for Sherlock’s Beans dish many years ago and have mainly served it with roast beef. My inspiration came from Sherlock’s on Sheppard Street, a steak house in Toronto which is now long gone. Sherlock’s used to serve this side dish with a slice of rare prime rib and a wedge of Romaine at lunch time. What a treat!
Ingredients
- 1 tspn oil
- 1/2 medium Spanish onion thickly sliced
- 1/2 red bell pepper seeded and cut into thin strips
- 1/2 green bell pepper seeded and cut into thin strips
- 1 can (14 oz) kidney beans including juices from can
- 1/2 cup brown sugar
- 2-3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- kosher salt and freshly ground pepper
Instructions
- Gather all ingredients before starting recipe.
- Heat 1 tspn oil in a large deep sided skillet over medium heat.
- Peel and slice 1/2 medium Spanish onion, 1/2 red bell pepper and 1/2 green bell pepper and add to the pan and cook for 3-4 minutes or until the mixture is steaming and beginning to soften.
- Add 1 can (14 oz) kidney beans and their juice.
- Measure and add 1/2 cup brown sugar, 1 tbsp Worcestershire sauce, 2-3 tbsp ketchup and season with kosher salt and freshly ground pepper.
- Stir to combine and cook for another 3-4 minutes, the vegetables should be crisp tender, and the sauce should coat the back of a spoon.
I’m so excited to finally find an excellent replication of Sherlock’s delicious bean salad.
I worked in the financial district on Bay Street and would regularly go downstairs at Sherlock’s for their Prime Rib lunch. I have been searching high and low for a similar copycat version. Although it’s been many, many years since I’ve been downtown, it had been getting difficult for me to remember every single ingredient that goes into the beans until I saw yours.
Thank you so very much for posting this very delicious recipe!