1 pound pink beans or kidney beans (4 cans beans rinsed and drained)
1 tablespoon coconut oil or extra-virgin olive oil
2 medium plantains, finely chopped
1 large tomato, finely chopped
1 small red pepper, finely chopped
1 medium white onion, finely chopped
11/2 teaspoon salt
3 cloves garlic, finely chopped
DirectionsRinse and pick through beans. Place beans in a large pot; fill the pot with water that covers the beans by one inch and soak them overnight. Once soaked drain and rinse the beans and place in a slow cooker, add water to cover the beans by one inch and cook on low for 8 to 10 hours.
When the beans are almost done prepare the remaining ingredients. Place a large non-stick skillet over medium heat and add oil. Once the oil is hot add the plantains, tomatoes, red pepper, onion and salt. Cook stirring occasionally for 7-10 minutes until the plantains are soft. Add the garlic during the last minute of cooking.
Once the beans are cooked drain them and combine with the vegetable mixture. Enjoy
Yield: 16 servings (serving size: 1/2 cup)
Nutrition Breakdown: Calories: 133 fat: 1g, cholesterol: 0 mg sodium: 205 mg, fiber: 5g Protein: 6 g carbohydrates: 28 g, potassium: 495 mg