Caribbean Pink Beans
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
|Serving Size||½ cup|
| Calories ||133|
| Total Fat ||Less than 1 g|
|Saturated Fat||Less than 1 g|
| Cholesterol ||0 mg|
| Sodium ||205 mg|
Ingredients and Preparation TOP
|Pink beans||1 pound|
|Medium plantains, finely chopped||2|
|Large tomato, finely chopped||1|
|Small red pepper, finely chopped||1|
|Medium white onion, finely chopped||1 |
|Garlic, finely chopped||3 cloves|
- 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.
- Cook the beans until they are soft. Add more water as needed while the beans are cooking.
- Add the plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low heat until the plantains are soft.