Caribbean Pink Beans
Plantains, tomatoes, and onions come together to give this side dish a Caribbean flavor.
Ingredients
US
Metric
- 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.
This is a variation — USDA MyPlate edition. Base recipe: Caribbean Pink Beans →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 136 |
|---|---|
| Protein | 7.0 g |
| Fat | 1.0 g |
| Carbs | 27.0 g |
| Fiber | 7.0 g |
| Sodium | 227 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)