Calypso Rice and Beans

HOWARD L. PUCKETT

Yield:

16 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 133
Caloriesfromfat 9 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 4.3 g
Carbohydrate 26.4 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 120 mg
Calcium 31 mg

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 jalapeño 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

Preparation

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 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.

Note:

December 1998