Caribbean Pink Beans
This dish stays healthy by using beans prepared without lard or other fat.
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
Ingredients for 16 servings (1.4 kg) · the original recipe
Method
- 1
Rinse and pick through beans for rocks and other debris (discard these). Put beans in a 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.
Stovetop - 4
Serve warm.
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. The recipe is in the public domain. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by National Heart, Lung, and Blood Institute. Copied on 2026-11-12.
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