1 pound	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	teaspoons salt

 

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

Yield: 16 servings--Serving size: 1/2 cup

Each serving provides:

Calories: 133
Total fat: Less than 1 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 205 mg
Calcium: 39 mg
Iron: 2 mg