Preparation

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 11/2 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, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 31/2 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.
3. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

Ingredients

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