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

How to Make It

Step 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.

Step 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.

Step 3

Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

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