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Close to MetroHealth’s main campus is the Clark-Fulton neighborhood, the place where Erieberto “Eric” Caraballo grew up. Now, he’s returned to his roots as Sous Chef of the health system, bringing with him culinary techniques inspired by Chef Caraballo’s Puerto Rican heritage and the predominantly Latin American neighborhood from which he came.

“The reason I chose to be a part of MetroHealth is because I believe in their vision of serving the community,” he said. Chef Caraballo shares his Spanish vegan frijoles, a delicious, plant-forward recipe that earned him a spot as a finalist in the 2020 Health Care Culinary Contest.


2 (15oz.) cans black beans

2 (15 oz.) cans pinto beans

2 (15 oz.) cans garbanzo beans

½ cup green olives, sliced or chopped

1 whole red onion, finely diced

2 red peppers, diced

½ cup chopped fresh cilantro

¼ cup chopped fresh parsley

4 cloves garlic, chopped

½ cup olive oil

2 lemons, juiced

Kosher salt, to taste

Pepper, to taste


  1. Strain and rinse cans of black beans, pinto beans and garbanzo beans; place in a large bowl.
  2. Combine green olives, red onions, red peppers, fresh cilantro, fresh parsley, garlic, olive oil and lemon juice with beans.
  3. Season with kosher salt and pepper to taste.
  4. Serve as is or with plantain chips, which can be found at your local Latin Foods store.

What is “Plant Forward”? 

Plant-forward recipes mainly feature fruits and vegetables, whole grains, beans, soy foods, nuts and seeds. These higher fiber, nutrient-dense recipes may reduce the risk of heart disease, stroke, Type 2 diabetes and many cancers. Plant-based foods are also better for your wallet and the environment.