Caribbean Pink Beans

Source: National Heart, Lung & Blood Institute
Servings: 16 (1/2 cup servings)
1 pound pink beansCaribbean Pink Beans
10 cups water
2 medium plantains, finely chopped
1 large tomato, finely chopped
1 small red pepper, finely chopped
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons salt
  1. Rinse and pick through the beans. Put the beans in a large pot and add 10 cups of water. Place the pot in the refrigerator and allow the beans to soak overnight.
  2. Cook the beans until they are soft. Add more water as needed while the beans are cooking.
  3. Add the plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low heat until the plantains are soft.

Option: Serve with rice.

Per Serving: Calories: 133, Total fat: Less than 1 g, Saturated fat: Less than 1 g, Cholesterol: 0 mg, Sodium: 205 mg, Calcium: 39 mg, Iron: 2 mg

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