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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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Ingredients:
1 1/2 cup(s) dried black beans |
2 cup(s) chopped onion (minus 2 tbs) |
1 1/2 cup(s) chopped celery |
2 tablespoon(s) minced seeded jalapeno |
1 1/4 teaspoon(s) salt |
6 clove(s) garlic, chopped |
3 bay leaves |
2 1/4 cup(s) uncooked basmati rice |
5 1/4 cup(s) water |
3/4 cup(s) chopped red bell pepper |
3/4 cup(s) chopped yellow bell pepper |
1 teaspoon(s) pepper |
3/4 teaspoon(s) ground cumin |
3/4 teaspoon(s) ground coriander |
3 cup(s) diced pineapple |
1/4 cup(s) 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 5 1/4 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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