Calypso Rice And Beans Recipes

Steps:

• 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.

Steps:

• In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

Steps:

• In a medium saucepan, bring broth and pineapple juice to a boil over high heat.
• Add remaining ingredients except parsley.
• Reduce heat to low and cook, covered, for 20 minutes.
• Remove from heat and let stand, covered for 5 minutes or until all liquid is absorbed.
• Fluff rice with a fork and serve with fresh parsley prinkled on top, if desired.

Steps:

• In a large saucepan with tight-fitting lid, heat oil over medium heat. Add rice; cook and stir 3 minutes or until rice be-gins to brown.
• Add honey, garlic, salt and thyme; cook and stir 1 minute.
• Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and re-duce heat to low.
• Simmer 15 to 20 minutes or until most of the liquid has been absorbed.
• Remove from heat; let stand 5 minutes. Fluff with fork before serving.