Calypso Rice and Beans

Ingredients

• 1.5 cups rice uncooked
• 2  bay leaves 
• 0.8 teaspoon pepper black
• 1 cup celery chopped
• 1 cup black beans dried
• 0.3 cup cilantro leaves fresh minced
• 4  garlic cloves chopped
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1.5 tablespoons jalapeno minced seeded
• 1 tablespoon olive oil 
• 1.3 cups onion chopped
• 2 cups pineapple diced
• 0.5 cup bell pepper red chopped
• 0.8 teaspoon salt 
• 3.5 cups water 
• 0.5 cup bell pepper yellow chopped

Equipment

• frying pan
• sauce pan

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.
2. Remove from heat; cover and let stand 1 hour.
3. 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.
4. Drain beans, and set aside.
5. To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot.
6. Add onion, celery, jalapeo, salt, garlic, and bay leaves; saut 4 minutes.
7. Add rice; cook 1 minute.
8. Add 3 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
9. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
10. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.