Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 1 hour | 16 servings | ½ C beans |
| 1 lb dried pink beans | | 2 medium plantains, finely chopped | | 1 large tomato, rinsed and finely chopped | | 1 small red bell pepper, rinsed and finely chopped | | 1 medium white onion, finely chopped | | 1½ Tbsp garlic, minced (about 3 cloves) | | 1½ tsp salt | | | calories | 133 | | Total fat | 0 g | | Saturated fat | 0 g | | Cholesterol | 0 mg | | Sodium | 205 mg | | Total fiber | 5 g | | Protein | 6 g | | Carbohydrates | 28 g | | Potassium | 495 mg | |
Directions -
| 1 | Rinse and pick through beans for rocks and other debris (discard these). Put beans in a large pot, and add 10 cups of water. Place pot in refrigerator, and allow beans to soak overnight. | -
| 2 | Place the soaked and drained beans in a large pot with enough water to cover them by about 1 inch. Boil gently with lid tilted until beans are soft, about 1 hour. Add more water while beans are cooking if water level drops below the top of the beans. | -
| 3 | Add plantains, tomato, red pepper, onion, garlic, and salt. Continue cooking at low heat until plantains are soft. | -
Tip: Try serving with a whole grain, such as Quinoa With Paprika and Cumin. |
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