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Calypso Rice and Beans

HOWARD L. PUCKETT
Yield 16 servings (serving size: about 2/3 cup)

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

Nutrition 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

How to Make It

  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 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, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.