Calypso Rice and Beans

Name: Calypso Rice and Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 355 milliliters uncooked basmati rice; 2 bay leaves; 1 teaspoons black pepper; 237 milliliters chopped celery; 237 milliliters dried black beans; 59 milliliters minced fresh cilantro; 4 garlic cloves, chopped; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 2 Tbsps minced seeded jalapeño pepper; 1 Tbsp olive oil; 296 milliliters chopped onion; 473 milliliters diced pineapple; 118 milliliters chopped red bell pepper; 1 teaspoons salt; 828 milliliters water; 118 milliliters chopped yellow bell pepper

Calypso Rice and Beans is a gluten free and vegan side dish. This recipe serves 16. One serving contains 106 calories, 3g of protein, and 1g of fat. From preparation to the plate, this recipe takes about 45 minutes. If you have jalapeño pepper, bay leaves, bell pepper, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan