Caribbean Pink Beans

Name: Caribbean Pink Beans
Yield: 16 servings
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

Source: Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Plantains, tomatoes, and onions come together to give this side dish a Caribbean flavor.

Makes

16 servings

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

Directions

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.

Notes

Learn more about: Tomatoes Bell Peppers Onions Garlic

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