Caribbean Pink Beans
Make beans without lard or other fat.
|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
Option: Serve with rice.
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.
Cook the beans until they are soft. Add more water as
needed while the beans are cooking.
- Add the plantains, tomato, pepper, onion, garlic, and
salt. Continue cooking at low heat until the plantains are
Yield: 16 servings--Serving size: 1/2 cup
Each serving provides:
Total fat: Less than 1 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 205 mg
Calcium: 39 mg
Iron: 2 mg