Saffron Rice & Black Beans Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: dried black beans,
2 cup: water,
1 medium: onion, halved
2: bay leaves,
3 cloves: garlic,
1 cup: rice,
1/4 tsp: saffron threads,
Directions:
: Garnish:
3 tomatoes -- seeded and
: chopped
1 c sweet onions -- chopped
3 TB olive oil
1 TB wine vinegar
1/2 ts ground cumin
: Freshly ground black pepper
1/8 ts cayenne pepper
3 TB chopped fresh parsley or
: basil OR
1 1/2 ts dried parsley
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 1 1/2 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.
Recipe By :
From: Rooby
Source from luhu.jp
3 tomatoes -- seeded and
: chopped
1 c sweet onions -- chopped
3 TB olive oil
1 TB wine vinegar
1/2 ts ground cumin
: Freshly ground black pepper
1/8 ts cayenne pepper
3 TB chopped fresh parsley or
: basil OR
1 1/2 ts dried parsley
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 1 1/2 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.
Recipe By :
From: Rooby
Source from luhu.jp
Tags
Beans