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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is a very colorful dish, and with a few ingredients like pineapple, onion, cilantro, and a little jalapeno pepper, you can't go wrong. The flavors definately point to Cuban cuisine, and it really doesn't take long to make it. You don't even have to soak the black beans overnight. Just clean them, cover with water, bring to a boil and then just let them simmer for awhile, while you do other things. Ingredients:
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 |
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 |
Directions:
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.
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