| Calypso Rice and Beans |
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Ingredients: 1 cup dried 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 garlic cloves, 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 Instructions: 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 1-1/2 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 3-1/2 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. Nutrition Facts: |
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