Calypso Rice and Beans
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.
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, jalapeo, salt, garlic, and bay leaves; saut 4 minutes.
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.