Calypso Rice and Beans Recipe

Ingredients
<br>- 1 cup dry black beans
<br>- Rice:
<br>- 1 tablespoon olive oil
<br>- 1 1/4 cups chopped onion
<br>- 1 cup chopped celery
<br>- 1 1/2 tablespoons minced seeded jalapeno pepper
<br>- 3/4 teaspoon salt
<br>- 4 cloves garlic, chopped
<br>- 2 bay leaves
<br>- 1 1/2 cups uncooked basmati rice
<br>- 3 1/2 cups water
<br>- Remaining ingredients:
<br>- 1/2 cup chopped red bell pepper
<br>- 1/2 cup chopped yellow bell pepper
<br>- 3/4 teaspoon black pepper
<br>- 1/2 teaspoon ground cumin
<br>- 1/2 teaspoon ground coriander
<br>- 2 cups diced pineapple
<br>- 1/4 cup minced fresh cilantro
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.
<br>


Ingredients
- 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

Directions
step 1: 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.
step 2: 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.
step 3: Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

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