Caribbean Pink Beans

[Guest guest]

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

 

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.

Serve with rice. Serves 16.