Caribbean Pink BeansAdapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services Nutrition Facts| Serving Size | ½ cup | | 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 |
Ingredients and Preparation TOP| Ingredients | Measures |
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| Pink beans | 1 pound | | Water | 10 cups | | 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 | | Salt | 1½ teaspoons |
- Directions
- 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.
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