Ingredients
1 pound pinto beans (dry)
10 cups water
2 plantains (medium
finely chopped)
1 tomato (large
finely chopped)
1 red pepper (small
finely chopped)
1 white onion (medium
finely chopped)
3 garlic clove (finely chopped)
1 1/2 teaspoons salt
Steps
Wash hands with soap and water.
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 soft.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 136 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 227 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 7 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | 0 mcg |
| Calcium | 42 mg |
| Iron | 2 mg |
| Potassium | 473 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Caribbean Pink Beans. Recipe source: Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.