Description[edit | edit source]

Black Beans with Saffron Rice

Ingredients[edit | edit source]


Directions[edit | edit source]

  • Rinse and sort the beans.
  • Put into a large, heavy pot with lid.
  • Cover with the 4 cups water.
  • Bring to a boil, cover, and remove from heat.
  • Add the halved onions, bay leaves and garlic to beans.
  • Place over low heat and cook, covered, about 1-1/2 to 2 hours.
  • Remove and discard the Onion, bay leaves and garlic cloves.
  • Keep beans warm.
  • Prepare the garnish about 1 hour before serving.
  • Place the tomatoes and Onion into a serving bowl.
  • Add the olive oil, vinegar, cumin, Cayenne, parsley or basil and black pepper to taste.
  • Toss to blend.
  • Bring 4 cups water to boiling in a heavy saucepan with tight fitting lid.
  • Add the rice and saffron threads
  • Stir well, cover, reduce heat and simmer for 20 minutes or until the rice has absorbed all the water.
  • To serve, place the rice, black beans, and the garnish into separate bowls. .

See also[edit | edit source]

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