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This dish stays healthy by using beans prepared without lard or other fat
Recipe Source: Deliciously Healthy Dinners
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
1 1/2 Tbsp garlic, minced (about 3 cloves)
1 1/2 tsp salt
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.
4, Serve warm.
Tip: Try serving with a whole grain, such as Quinoa With Paprika and Cumin.
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
Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.
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