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This dish stays healthy by using beans prepared without lard or other fat.
Yield: 16 servings
1 lb 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 tsp salt
1. Rinse and pick through beans. Put beans in large pot and add 10 cups of water. Place pot in refrigerator and allow beans to soak overnight.
2. Cook beans until soft. Add more water, as needed, while beans are cooking.
3. Add plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low heat until plantains are soft.
Serving size: 1/2 cup - Each serving provides:
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 205 mg
Total fiber: 5 g
Protein: 6 g
Carbohydrates: 28 g
Potassium: 495 mg
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