I created this 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.  I’ve dubbed the dish Sherlock’s Beans and have been serving it for years! 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

5 from 1 vote
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Course: Sides
Cuisine: Inspired
Keyword: 15 Minute Meal, 5 Ingredients or Less, All-Seasons, Delicious, Fast, Flavor, Sunday Lunch, Vegetables, Vegetarian, Week Night Dinner
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 1 tspn oil for sautéing
  • 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 (11 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 oil in a large sauté pan over medium heat.
  • Peel and slice Spanish onion, red and 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 beans and juice.
  • Measure and add brown sugar, ketchup, Worcestershire sauce, salt and 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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