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
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.
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.
Add plantains, tomato, red pepper, onion, garlic and salt. Continue cooking at low heat until plantains are soft.
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.