Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Caribbean Pink Beans

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Caribbean Pink Beans' — USDA MyPlate Kitchen, from 'Stay Young at Heart: Cooking the Heart-Healthy Way' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). No changes; naturally gluten-free.

Dried pinto beans are soaked overnight and simmered until soft, then finished with finely chopped plantains, tomato, red pepper, onion, and garlic cooked in until the plantains are tender.

Category: SidesServes: 16Time: 600 minComplexity: 2/5

Why this complexity: mandatory overnight bean soak; long simmer from dried beans.

Ingredients

  • 1 pound dry pinto 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

Method

  1. Rinse and pick through the beans. Put the beans in a large pot, add the 10 cups of water, and refrigerate to soak overnight.
  2. Cook the beans in their soaking water until soft, adding more water as needed while they cook.
  3. Add the plantains, tomato, red pepper, onion, garlic, and salt.
  4. Continue cooking at low heat until the plantains are soft.
  5. Serve warm, with rice if desired.

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