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!

Sherlock's Beans

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Course: Sides
Cuisine: Inspired
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 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


  • 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.

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