International
Caribbean Pink Beans
this dish stays healthy by using beans prepared without lard or other fat
Gather
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
Make it
Method
- 1
Rinse and pick through beans for rocks and other debris (discard these). Put beans in 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.
- 5
Tip: Try serving with a whole grain, such as Quinoa With Paprika and Cumin .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.