Time: 3 hour(s) 20 minute(s)
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1 cup dry black beans
Rice:
1 tsp water
1 1/4 cups chopped onion
1 cup chopped celery
1 1/2 tsp minced
seeded jalapeno pepper
3/4 tsp salt
4 cloves garlic, 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 tsp black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
2 cups diced pineapple
1/4 cup minced fresh cilantro
Serves 16
1. Sort and wash beans, and place in a medium saucepan.
2. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes.
3. Remove from heat; cover and let stand 1 hour.
4. Drain beans, and return to pan.
5. Cover beans with 2 inches of water.
6. Bring beans to a boil over medium-high heat.
7. Reduce heat, and simmer for 1 1/2 hours or until tender.
8. Drain beans, and set aside.
9. To prepare rice, heat 1 tbsp. water in a large nonstick skillet over medium-high heat until hot.
10. Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes.
11. Add rice; cook 1 minute. Add 31/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
12. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
13. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes.
14. Stir in pineapple and cilantro; cook 2 minutes.
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