Saffron rice and black beans

6 Servings

Ingredients

Quantity Ingredient
1 cup Dried black beans
2 cups Water
1 medium Onion; halved
2 Bay leaves
3 Cloves garlic
1 cup Rice
¼ teaspoon Saffron threads
3 Tomatoes; seeded and chopped
1 cup Sweet onions; chopped
3 tablespoons Olive oil
1 tablespoon Wine vinegar
½ teaspoon Ground cumin
Freshly ground black pepper
⅛ teaspoon Cayenne pepper
3 tablespoons Chopped fresh parsley or basil OR
1½ teaspoon Dried parsley

Directions

GARNISH

Rinse and sort the beans. Put them into a heavy pot and cover with 2 cups of water. Bring the water to a boil, cover the pot and remove from the heat. Set aside and allow the beans to soak for 1 to 2 hours. Add the onion, bay leaves, and garlic to the pot. Put the pot over low heat and cook the beans, covered, for 1½ hours, or until they are tender. Add more water if necessary. Remove and discard the onion, bay leaves and garlic when the beans are cooked. Keep the beans warm. Prepare the tomato and onion garnish about 1 hour before serving. Put the tomatoes and onion into a serving bowl. Add the olive oil, vinegar, cumin, black pepper to taste, cayenne pepper and parsley or basil. Toss well. Bring 2 cups of water to a boil in a saucepan and add the rice and saffron threads. Stir and cover the saucepan. Reduce the heat and cook for 18 to 20 minutes or until the rice has absorbed all the water. To serve, put the warm rice, the black beans and the tomato garnish into separate bowls. Each diner should top a bed of rice with the beans and then the garnish.

Posted to MC-Recipe Digest V1 #266 Date: Sun, 27 Oct 1996 18:11:55 -0800 From: Rooby <rooby@...>

NOTES : Posted by Scirocco on IChef 10-28-96. This highly nutritious vegetarian, main-course dish is a Latin American favorite. Serve it with a simple green salad or an avocado salad.

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