Caribbean Pink Beans

Make beans without lard or other fat.

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   

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.

Cook the beans until they are soft. Add more water as needed while the beans are cooking.

Add the plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low heat until the plantains are soft.

Option: Serve with rice.

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