Calypso Rice and Beans

Yield: 16 servings (serving size: about 2/3 cup)

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

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.

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.

Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

Nutritional Information

Calories:

133 (9% from fat)

Fat:

1.3g (sat 0.2g,mono 0.7g,poly 0.3g)

Protein:

4.3g

Carbohydrate:

26.4g

Fiber:

2.7g

Cholesterol:

0.0mg

Iron:

1.8mg

Sodium:

120mg

Calcium:

31mg