Caribbean Pink Beans

June 10, 2008 - 7:30am

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Caribbean Pink Beans

Adapted 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

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
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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