Caribbean Pink Beans

1 pound pink beans
10 cups water
2 medium plantains, finely chopped
1 large tomato, finely chopped
1 small red pepper, finely chopped
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons salt


1. 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.
2. Cook the beans until they are soft. Add more water as needed
while the beans are cooking.
3. Add the plantains, tomato, pepper, onion, garlic, and salt.
Continue cooking at low heat until the plantains are soft.
Option: Serve with rice.


Yield: 16 servings
Serving size: 1/2 cup
Each serving provides:
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