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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 cup dried black beans |
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 |
Directions:
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.
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