Ingredients

• 1 cup dried black beans

• ½ cup chopped red bell pepper

• ½ cup chopped yellow bell pepper

• ¾ teaspoon black pepper

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• 2 cups diced pineapple

• ¼ cup minced fresh cilantro

Ingredients:

• 1 tablespoon olive oil

• 1 ¼ cups chopped onion

• 1 cup chopped celery

• 1 ½ tablespoons minced seeded jalapeño pepper

• ¾ teaspoon salt

• 4 garlic cloves, chopped

• 2 bay leaves

• 1 ½ cups uncooked basmati rice

• 3 ½ cups water
  

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.

2. 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.

3. To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeño, salt, garlic, and bay leaves; sauté 4 minutes. Add rice; cook 1 minute. Add 3 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

4. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.

5. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.