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!

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  • Course Sides
  • Cuisine Inspired
  • Keyword 15 Minute Meal, 5 Ingredients or Less, All-Seasons, Delicious, Fast, Flavor, Saucy, Sunday Lunch, Sweet, Tasty, Vegetables, Vegetarian, Week Night Dinner
Servings Prep Time Cook Time
4 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
4 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
Easy
Ingredients
  • 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 tbspn ketchup
  • 1 tbspn Worcestershire sauce
  • kosher Salt and freshly ground pepper
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Heat oil in a large sauté pan over medium heat.
  3. 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.
  4. Add beans and juice.
  5. Measure and add brown sugar, ketchup, Worcestershire sauce, salt and pepper.
  6. 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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