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# Healthy Eating Recipes: Caribbean Pink Beans
- URL: https://www.foodconsumer.org/caribbean_pink_beans_0201110959/
- Published: 2011-02-01T22:59:00.000Z
- Updated: 2026-09-22T15:52:41.000Z
- Description: An NHLBI Keep the Beat recipe: dried pink beans soaked overnight, then simmered with plantains, tomato, red bell pepper, onion and garlic, with no lard or added fat. Sixteen half-cup servings at 133 calories and no fat.
- Author: Food Consumer
- Tags: Vegetarian Main Dish, Recipes & Dining, #vivvo-import

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

**Ingredients**

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

**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.

4, Serve warm.

Tip: Try serving with a whole grain, such as Quinoa With Paprika and Cumin.

**Nutrition Facts**

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

*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.*