Habichuelas Rosadas a la Caribeña (Caribbean Pink Beans)

This Dominican-inspired recipe uses dried beans that cost just pennies per pound. Serve as a side dish or as an entrée for a healthy and affordable meal. 

Ingredients

Servings 16 

• 1 pound pink, pinto, or light red kidney beans, sorted for stones and shriveled beans, rinsed, and drained
• 8 cups water
• 1 28-ounce can no-salt-added crushed tomatoes, drained
• 1 medium red bell pepper, finely chopped
• 1 small white onion, finely chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley OR 2 teaspoons dried parsley, crumbled
• 3 teaspoons jarred minced garlic OR 6 medium garlic cloves, minced

Directions

1. Soak the beans overnight using the package directions. Drain well in a colander.

2. Transfer the beans to a large stockpot. Pour in the water. Bring to a boil over medium heat. Cook for 1 hour and 30 minutes, or until the beans are soft, stirring occasionally.

3. Stir in the remaining ingredients. Cook for 20 minutes, still over medium heat, stirring occasionally.

Tip: Dried beans are one of the most inexpensive proteins you can buy. They are only pennies per pound, so be sure to stock up on them. They'll last for a year in an airtight container.

Cooking Tip: Serve as a side dish or as an entrée to serve 8.

Source: American Heart Association