University of Illinois Extension
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Caribbean Pink Beans
Total : 10 hours


  • 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
  • 1½ teaspoons salt


  1. 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.
  2. Cook the beans until they are soft. Add more water as needed while the beans are cooking.
  3. Add the plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low heat until the plantains are soft.
Exchange: 1 very lean meat, 1 vegetable
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
16 ½-cup servings
 Amount Per Serving
 Calories 133      Calories from Fat 4
% Daily Value 
1% Total Fat 0.5g
0% Cholesterol   0mg
9% Sodium   227mg
9% Total Carbohydrate   27g
20%   Dietary Fiber   5g
0%   Sugars   0g
14% Protein   7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: