Caribbean Pink Beans

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Caribbean Pink Beans

 

1 pound 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.

 

Yield: 16 servings

Serving size: 1/2 cup

Each serving provides:

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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