CALYPSO RICE AND BEANS

1 cup dry black beans
FOR THE 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

TO PREPARE THE BEANS:
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 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, and coriander, and cook 6 minutes.

Stir in pineapple and cilantro; cook 2 minutes.

Yield: 16 servings