Caribbean Pink Beans

Caribbean Pink Beans

This dish stays healthy by using beans prepared without lard or other fat

CAL/SERV :

133

PREP TIME :

10 MINS

YIELDS :

16 SERVINGS

COOK TIME:

1 HOUR

INGREDIENTS
  • 1 lb dried pink beans
  • 2 medium plantains, finely chopped
  • 1 large tomato, rinsed and finely chopped
  • 1 small red bell pepper, rinsed and finely chopped
  • 1 medium white onion, finely chopped
  • 1½ Tbsp garlic, minced (about 3 cloves)
  • 1½ tsp salt

INSTRUCTIONS
  • Rinse and pick through beans for rocks and other debris (discard these).  Put beans in a large pot, and add 10 cups of water.  Place pot in refrigerator, and allow beans to soak overnight.
  • Place the soaked and drained beans in a large pot with enough water to cover them by about 1 inch.  Boil gently with lid tilted until beans are soft, about 1 hour.  Add more water while beans are cooking if water level drops below the top of the beans.
  • Add plantains, tomato, red pepper, onion, garlic, and salt.  Continue cooking at low heat until plantains are soft.
  • Serve warm.

Tip: Try serving with a whole grain, such as Quinoa With Paprika and Cumin.

Nutrition (per serving):

Calories 133, Total fat 0 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 205 mg, Total fiber 5 g, Protein 6 g, Carbohydrates 28 g, Potassium 495 mg

 Courtesy of National Heart, Lung, and Blood Institute