Calypso Rice and Beans recipe

16 servings

1 cup dry black beans

Rice:

1 tablespoon olive oil

1 1/4 cups chopped onion

1 cup chopped celery

1 1/2 tablespoons minced seeded jalapeno pepper

3/4 teaspoon salt

4 cloves garlic, chopped

2 bay leaves

1 1/2 cups uncooked basmati rice

3 1/2 cups water

Remaining ingredients:

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

3/4 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

2 cups diced pineapple

1/4 cup minced fresh cilantro

Sort and wash beans, and place in a medium saucepan.

Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes.

Remove from heat; cover and let stand 1 hour.

Drain beans, and return to pan.

Cover beans with 2 inches of water.

Bring beans to a boil over medium-high heat.

Reduce heat, and simmer for 11/2 hours or until tender.

Drain beans, and set aside.

To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot.

Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes.

Add rice; cook 1 minute.

Add 31/2 cups water; bring to a boil.

Cover, reduce heat, and simmer 20 minutes.

Add beans; cover, and simmer 12 minutes, stirring occasionally.

Discard bay leaves.

Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes.

Stir in pineapple and cilantro; cook 2 minutes.