Caribbean Pink Beans

Preparation Time: 25 minutes
1 lb Pink beans, canned, low sodium 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 ½ tsp Salt
Boil 10 cups of water in a large pot. Rinse beans with water and place in pot. Cook until soft. Add plantains, tomato, pepper, garlic, and salt. Continue cooking at low heat until the plantains are soft. Drain excess water and serve with or without rice.
Serves: 8
¾ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 270 Total Fat: 1g Saturated Fat: 0g % of Calories from Fat: 3% % Calories from Sat Fat: 0%		Protein: 13g Carbohydrates: 55g Cholesterol: 0mg Dietary Fiber: 9g Sodium: 440mg
Each serving provides: An excellent source of fiber, vitamins B1, B6, and C, folate, copper, magnesium, manganese, molybdenum, phosphorous and potassium, and a good source of vitamin A and iron.

Recipe courtesy of the Department of Health and Human Services.
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