Calypso Rice And Beans - cooking recipe

Ingredients

1 cup black beans
1 1/2 cups basmati rice, uncooked
1 tablespoon olive oil
1 1/4 cups onions, chopped
1 cup celery, chopped
1 1/2 tablespoons jalapeno peppers, seeded, minced
3/4 teaspoon salt
4 garlic cloves, chopped
2 bay leaves
1 1/2 cups basmati rice, uncooked
3 1/2 cups water
Remaining ingredients
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups diced pineapple
1/4 cup fresh cilantro

Preparation

Sort and wash beans and place in a medium saucepan. Cover with water to 2-inches above beans; bring to a full 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.
For the rice:
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion , celery, jalapeno, salt, garlic, and bay leaves; saute 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, coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.