Pink Beans Puerto Rico
Created by dienia b on October 9, 2015
- Servings: 8
- Prep Time: 1d
- Cook Time: 2h
- Recipe #21231
Ingredients
- 1 pound dried beans (pink beans)
- 8 cups water
- 2 teaspoons salt
- 1 can (8 ounce) tomato sauce
- 2 tablespoons oil
- 1/2 cup chopped yellow onion
- 1//2 cup chopped bell pepper
- 2 tablespoons chopped cilantro
- 1/2 pound squash (Hubbard squash, it said calabaza, West Indian pumpkin, cleaned, seeded, chopped)
How to Make
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Step 1: Soak the beans per package directions over night. Drain the beans.
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Step 2: Fry the onion and bell pepper in oil in the large pot. Add beans and the rest of the ingredients in a large pot.
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Step 3: Bring the beans to a boil over high heat then lower to medium heat. Cook over medium heat for 1 1/2 hours. Stir occasionally to avoid sticking. The beans should be soft. If not, cook a little longer.
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Step 4: If the beans become too thick you may add about 1/4 cup of water at a time to thin them out.
Nutritional Facts
- Serving Size: 1 (365.3 g)
- Calories 66.2
- Total Fat - 3.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 744.7 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 2.4 g
- Sugars - 4.4 g
- Protein - 1.8 g
- Calcium - 41.3 mg
- Iron - 1 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg