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.

Ingredients

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 

Directions

1. 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.
2. Cook beans until soft. Add more water, as needed, while beans are cooking.
3. Add plantains, tomato, pepper, onion, garlic and salt. Continue cooking at low heat until plantains are soft.

Nutrition information

Makes 4 servings.

Serving: ½ cup

Calories: 140
Total fat: 0g
Saturated fat: 0g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrate: 26g
Fiber: 5g
Sugars: 5g
Protein: 7g
Potassium: 495 mg

Recipe courtesy of Digestive Disease Health Team Dietitians