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Habichuelas Rosadas a la Caribeña (Caribbean Pink Beans)

Servings: 16

Cook Time: 110 minutes


©Copyright 2020 American Heart Association, Inc., a 501(c)(3) not-for-profit. All rights reserved. Unauthorized use prohibited.

Nutritional Information:

117 calories, .5 g total fat (0 g saturated fat), 0 mg cholesterol, 12 mg sodium, 22 g total carbohydrate, 7 g protein


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 over 4 cups cooked brown rice to make it an entrée that serves 8.


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


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

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.

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