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  • Caribbean Pink Beans

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

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
10 minutes 1 hour 16 servings ½ C beans
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

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

Directions

  • 1
    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.

  • 2
    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.

  • 3
    Add plantains, tomato, red pepper, onion, garlic, and salt.  Continue cooking at low heat until plantains are soft.

  • 4
    Serve warm.

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

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