Our Black Calypso beans have a mild, creamy texture with an almost potato-like flavor. Here they are served with fragrant Basmati rice and sweet hunks of pineapple, making for a filling and flavorful meal.
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients
Makes 6 servings
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1 1/2 Cups Black Calypso Beans
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2 Tablespoons Olive Oil
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1 Onion, chopped
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1 Celery Rib, chopped
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1 Jalapeño, stemmed, seeded and chopped
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1 1/4 Teaspoons Kosher Sea Salt Flakes
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6 Cloves Garlic, minced
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2 Red Bell Pepper, stemmed, seeded and chopped
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1 Teaspoon Ground Black Peppercorns Dustless
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3/4 Teaspoon Ground Cumin
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2 1/4 Cups Basmati Rice
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5 1/4 Cups Chicken Stock
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3 Cups Fresh Pineapple, chopped
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1/2 Cup Fresh Cilantro, chopped
Directions
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Place beans in large bowl, and cover with water. Soak overnight.
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Drain beans. Place beans in large pot and add fresh water to cover beans by two inches. Bring to a boil over high heat, then reduce heat to medium and simmer for 1 to 1-1/2 hours, or until tender. Remove pot from heat and let cool. Drain beans and set aside.
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Heat oil in large skillet over medium heat, and cook onions, celery, jalapeño, salt, garlic, red bell peppers, black pepper, cumin and bay leaves until fragrant. Add rice and stir to combine. Add chicken stock to skillet. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, about 20 minutes.
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Add beans and pineapple, stir well, and cook until heated through. Serve garnished with cilantro.