Black Calypso Beans

The Black Calypso Bean is a bi-colored member of the legume family, offering nutrient density, mild flavor and a creamy texture that performs well on its own or as a component among other ingredients.

16oz. Package

Recipe as shown in Picture: Calypso Bean and Pineapple Rice

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

• 1 1/2 Cups Black Calypso Beans

• 2 Tablespoons Olive Oil

• 1 Onion, chopped

• 1 Celery Rib, chopped

• 1 Jalapeño, stemmed, seeded and chopped

• 1 1/4 Teaspoons Kosher Sea Salt Flakes

• 6 Cloves Garlic, minced

• 2 Red Bell Pepper, stemmed, seeded and chopped

• 1 Teaspoon Ground Black Peppercorns

• 3/4 Teaspoon Ground Cumin

• 3 Bay Leaves

• 2 1/4 Cups Basmati Rice

• 5 1/4 Cups Chicken Stock

• 3 Cups Fresh Pineapple, chopped

• 1/2 Cup Fresh Cilantro, chopped

Directions:

1. Place beans in large bowl, and cover with water. Soak overnight.

2. 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.

3. 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.

4. Add beans and pineapple, stir well, and cook until heated through. Serve garnished with cilantro.

Delicious addition to pasta salads, soups, casseroles and stews

Combine with cooked rice to make a wonderful stuffing for vegetables

Substitute for kidney, pinto or cannellini beans

Rinse thoroughly and soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.

 1/4 to 1/2 inch in length

Half black, half white with contrasting speckles

Mild, earthy flavor, often compared to potatoes

Non-Perishable