Calypso rice and beans

Yield: 22 servings ( Serving Size: 2/3 cups )
Community Recipe from


  • 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


  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 1 1/2 hours or until tender. Drain beans, and set aside.
  2. 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.
  3. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.
November 2011

This recipe is a personal recipe added by mrspeterman and has not been tested or endorsed by MyRecipes.

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