Black beans with saffron rice (vegetarian)

Yield: 8 servings

Measure Ingredient
2 cups Black beans
4 cups Water
1 \N Onion -- halved
3 \N Bay leaves
6 \N Garlic cloves -- whole
2 cups Rice
⅓ teaspoon Saffron
\N \N Garnish:
6 \N Tomatoes -- seeded and
\N \N Chopped
2 cups Onions -- chopped
6 tablespoons Olive oil
2 tablespoons Wine vinegar
1 teaspoon Ground cumin
¼ teaspoon Cayenne pepper
4 tablespoons Fresh basil -- or parsley
\N \N Black pepper

* Use Vidalia onions for the garnish if available. If not, use other sweet onions such as Maui, Walla Walla, Texas 1015, or Imperial Sweet.

1. 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. Let stand for 2 hours.

2. Add the halved onions, bay leaves and garlic to beans. Place over low heat and cook, covered, until beans are tender; about 1-½ to 2 hours. Check water and add more if needed while cooking.

3. Remove and discard the onion, bay leaves and garlic cloves. Keep beans warm.

4. 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.

5. Bring 4 cups water to boiling in a heavy saucepan with tight fitting lid. Add the rice and saffron threads (do not use too much saffron). Stir well, cover, reduce heat and simmer for 20 minutes or until the rice has absorbed all the water.

6. To serve, place the rice, black beans, and the garnish into separate bowls. Guests can serve themselves by placing a serving of rice, topping with the beans and lastly with the garnish on their plates.

* Cut this recipe in half if you wish. It is really best not to double this as cooking times will vary depending on the size and thickness of cookware used.

Recipe By : Jo Anne Merrill

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