Calypso Rice And Beans

• 1 cup black beans
• 1 1/2 cups basmati rice, uncooked
• 1 tablespoon olive oil
• 1 1/4 cups onions, chopped
• 1 cup celery, chopped
• 1 1/2 tablespoons jalapeno peppers, seeded, minced
• 3/4 teaspoon salt
• 4 garlic cloves, chopped
• 2 bay leaves
• 1 1/2 cups basmati rice, uncooked
• 3 1/2 cups water
• Remaining ingredients
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 cups diced pineapple
• 1/4 cup fresh cilantro

1. Sort and wash beans and place in a medium saucepan. Cover with water to 2-inches above beans; bring to a full 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. For the rice:
3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion , celery, jalapeno, salt, garlic, and bay leaves; saute 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.
4. Stir in the bell peppers,black pepper, cumin, coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

black beans, basmati rice, olive oil, onions, celery, jalapeno peppers, salt, garlic, bay leaves, basmati rice, water, remaining ingredients, red bell pepper, yellow bell pepper, black pepper, ground cumin, ground coriander, pineapple, fresh cilantro

Taken from www.food.com/recipe/calypso-rice-and-beans-244704 (may not work)