Calypso Rice and Beans
Per serving
This is a very colorful dish, and with a few ingredients like pineapple, onion, cilantro, and a little jalapeno pepper, you can't go wrong. The flavors definately point to Cuban cuisine, and it really doesn't take long to make it. You don't even have to soak the black beans overnight. Just clean them, cover with water, bring to a boil and then just let them simmer for awhile, while you do other things.
Ingredients
16 serv.- black beans↗1 cup
- basmati rice↗1 1⁄2 cups
uncooked
- olive oil↗1 tablespoon
- onions↗1 1⁄4 cups
chopped
- celery↗1 cup
chopped
- jalapeno peppers↗1 1⁄2 tablespoons
seeded, minced
- salt↗3⁄4 teaspoon
- garlic cloves↗4
chopped
- bay leaves↗2
- basmati rice↗1 1⁄2 cups
uncooked
- water↗3 1⁄2 cups
- Remaining ingredients
- red bell pepper↗1⁄2 cup
chopped
- yellow bell pepper↗1⁄2 cup
chopped
- black pepper↗3⁄4 teaspoon
- teaspoon ground cumin↗1⁄2
- teaspoon ground coriander↗1⁄2
- cups diced pineapple2
- cup fresh cilantro↗1⁄4
Step-by-step instructions
- 1
Sort and wash beans and place in a medium saucepan. Cover with water to 2-inches above beans; bring to a full 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.
- 2
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.
- 3
Stir in the bell peppers,black pepper, cumin, coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.
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