Habichuelas Rosadas a la Caribeña (Caribbean Pink Beans)

Updated:Apr 16,2014

Habichuelas Rosadas a la Caribeña (Carribean Pink Beans)

Habichuelas Rosadas a la Caribeña (Carribean Pink Beans)



16 servings

About $0.51 per serving

1 pound pink beans (you can substitute pinto or light red kidney beans, but you will need to increase cooking time of the beans by 15-30 minutes)
8 cups water
2 tablespoons chopped cilantro (or 2 teaspoons dried)
2 tablespoons chopped parsley (or 2 teaspoons dried)
1 28 oz can crushed tomato, no salt added
1 red pepper, finely chopped
1 small white onion, finely chopped
3 teaspoons garlic, minced from jar
  1. Rinse and sort beans, removing any rocks. Soak the beans per package instructions overnight.
  2. Drain beans and return to large pot with 8 cups of water. Bring to a boil and reduce to medium heat, let cook for 90 minutes, stirring occasionally until beans are soft.
  3. Add cilantro, parsley, tomato, pepper, onion, and garlic and cook 20 minutes more.
  4. Serve with brown rice for meal or as a side to another dish.

Per serving:
Total Fat11.0 g
Saturated Fat1.5 g
Trans Fat0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat5.5 g
Cholesterol 69 mg
Sodium235 mg
Carbohydrates7 g
Dietary Fiber4 g
Added Sugars1 g
Protein 22 g
Potassium602 mg
Calcium120 mg

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Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.