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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


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

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


  • 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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.