Try this recipe to bring a little of the Caribbean color and taste to your next barbecue. It makes a great light lunch or side dish for a picnic or dinner.
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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 tsp 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 4 servings.
Serving: ½ cup
Total fat: 0g
Saturated fat: 0g
Trans fat: 0g
Total Carbohydrate: 26g
Potassium: 495 mg
Recipe courtesy of Digestive Disease Health Team Dietitians