Calypso rice and beans
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- 1 1/2 cup(s) dried black beans
- 2 cup(s) chopped onion (minus 2 tbs)
- 1 1/2 cup(s) chopped celery
- 2 tablespoon(s) minced seeded jalapeno
- 1 1/4 teaspoon(s) salt
- 6 clove(s) garlic, chopped
- 3 bay leaves
- 2 1/4 cup(s) uncooked basmati rice
- 5 1/4 cup(s) water
- 3/4 cup(s) chopped red bell pepper
- 3/4 cup(s) chopped yellow bell pepper
- 1 teaspoon(s) pepper
- 3/4 teaspoon(s) ground cumin
- 3/4 teaspoon(s) ground coriander
- 3 cup(s) diced pineapple
- 1/4 cup(s) 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 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, jalapeño, salt, garlic, and bay leaves; sauté 4 minutes. Add rice; cook 1 minute. Add 5 1/4 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.
This recipe is a personal recipe added by mrspeterman and has not been tested or endorsed by MyRecipes.
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Calypso rice and beans Recipe at a Glance
- COURSE: Side Dishes/Vegetables