By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 16
129 cal · 135 min
Caribbean Pink Beans
Recipe GLPR9bc917f496308b
A hearty and aromatic Caribbean side dish made with tender pinto beans simmered with sweet plantains, fresh tomatoes, peppers, onions, and garlic. This flavorful combination creates a comforting dish that pairs beautifully with rice. The beans become creamy while the plantains add a subtle sweetness and body to the cooking liquid, making this a classic accompaniment to Caribbean meals.
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Ingredients
1 pound dry pinto beans, rinsed and sorted
10 cups water
2 medium plantains, peeled and finely diced
1 large tomato, finely diced
1 small red bell pepper, finely diced
1 medium white onion, finely diced
3 garlic cloves, minced
1½ teaspoons salt
Directions
Rinse and sort the dry pinto beans, removing any debris or discolored beans. Place them in a large pot and cover with the 10 cups of water.
Bring the water to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer the beans, uncovered, for about 45 minutes to 1 hour, until they begin to soften. Stir occasionally.
While the beans cook, prepare your vegetables: dice the plantains, tomato, red pepper, white onion, and mince the garlic cloves into small, uniform pieces.
Once the beans have partially softened, add the diced plantains, tomato, red pepper, onion, and garlic to the pot. Stir well to combine all ingredients.
Continue simmering the mixture for another 45 minutes to 1 hour, stirring occasionally, until the beans are completely tender and have begun to break down slightly, creating a creamy texture. The plantains should also be very soft and have contributed their sweetness to the broth.
Season the beans with the salt and stir thoroughly. Taste and adjust seasoning as needed.
Serve the Caribbean pink beans hot as a side dish. This recipe pairs beautifully alongside rice, grilled meats, or seafood dishes.
Comments
This is a solid weeknight dish that checks most boxes for a Charlotte kitchen: pinto beans, tomato, bell pepper, onion, and garlic are all staples at any local supermarket, and plantain appears reliably at Harris Teeter and Food Lion year-round in the produce section. Cost per serving runs around 60 cents, driven mainly by the bulk of beans and water, making it genuinely cheap for sixteen portions. The stated 135 minutes is honest for dried beans from scratch; if using canned beans, the real time drops to 30 minutes, which the recipe should clarify upfront. The dish reheats well and works as a side or main, feeding a family without fussiness or constant attention, though it lacks the seasonal North Carolina anchors like collards or coastal shrimp that would elevate it locally.
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