Caribbean Pink Beans

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Caribbean Pink Beans

 

1 lb. 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 tsps. salt

 

Rinse and pick through beans. Put beans in large pot and add 10 cups of water.

Place pot in refrigerator and allow beans to soak overnight.

Cook beans until soft. Add more water, as needed, while beans are cooking.

Add plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low

heat until plantains are soft.

Makes 16 servings.

Calories 133, Fat less than 1 g, Cholesterol 0 mg, Sodium 205 mg,

Fiber 5 g, Protein 6 g, Carbohydrates 28 g.

Points 2.