Caribbean Pinto Beans

This fiber-rich, low-fat dish combines plant-based protein from pinto beans with potassium-rich plantains for a nourishing and hearty Caribbean-style side.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (16 servings), not per serving.

• 1 pound dry pinto beans · 1184 kcal in the whole recipe
• 10 cups water
• 2 medium plantains, finely chopped · 723 kcal in the whole recipe
• 1 large tomato, finely chopped · 36 kcal in the whole recipe
• 1 small red pepper, finely chopped · 23 kcal in the whole recipe
• 1 medium white onion, finely chopped · 75 kcal in the whole recipe
• 3 garlic cloves, finely chopped · 22 kcal in the whole recipe
• 1 1/2 teaspoons salt

Method

1. Rinse the dry beans thoroughly, place them in a large pot with 10 cups of water, and let them soak in the refrigerator overnight.

   

2. The next day, bring the pot to a boil and cook the beans over medium heat until they are soft, adding more water if needed.

   

3. Stir in the finely chopped plantains, tomato, red pepper, onion, garlic, and salt.

   

4. Reduce the heat to low and simmer until the plantains are tender and the flavors are beautifully combined, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.