Calypso Rice and Beans

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

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.