Makes 16 servings.
Ingredients
1 pound dried pink beans 
2 medium plantains, finely chopped 
1 large tomato, rinsed and finely chopped 
1 small red bell pepper, rinsed and finely chopped 
1 medium white onion, finely chopped 
1 1/2 tablespoons garlic, minced (about 3 cloves) 
1 1/2 teaspoons salt 
Directions 
<ul>
 <li>Rinse and pick through beans for rocks and other debris (discard these). Put beans in a large pot, and add 10 cups of water. Place pot in refrigerator, and allow beans to soak overnight. </li>
 <li>Place the soaked and drained beans in a large pot with enough water to cover them by about 1 inch. Boil gently with lid tilted until beans are soft, about 1 hour. Add more water while beans are cooking if water level drops below the top of the beans. </li>
 <li>Add plantains, tomato, red pepper, onion, garlic and salt. Continue cooking at low heat until plantains are soft. </li>
 <li>Serve warm. </li>
</ul>
Nutrition information 
Serving size: 1/2 cup. Amount per serving: 133 calories, 0g total fat (0g saturated fat), 28g carbohydrates, 6g protein, 5g total fiber, 205mg sodium. 
Source: <a href="https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=1&amp;cId=6&amp;rId=41" target="_blank">National Heart, Lung, and Blood Institute </a>

Caribbean pink beans