From the Pantry Butler kitchen
Caribbean Pink Beans
Plantains, tomatoes, and onions come together to give this side dish a Caribbean flavor. USDA MyPlate Kitchen — Stay Young at Heart: Cooking the Heart-Healthy Way — US Department of Health and Human Services — National Heart, Lung, and Blood Institute (public domain), via myplate.food
Ingredients
- 1 pound dry pinto 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 garlic clove, finely chopped
- 1 1/2 teaspoons salt
Method
- 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. *Option: Serve with rice.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →