Saffron Rice And Black Beans

---------- Recipe via Meal-Master (tm) v8.04

Title: Saffron Rice And Black Beans
Categories: Beans
Yield: 6 servings


1 c dried black beans
2 c water
1 md onion -- halved
2 bay leaves
3 cloves garlic
1 c rice
1/4 ts saffron threads
: 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 <rooby@shell.Masterpiece.Codate: Sun, 27
Oct 1996 18:11:55 -0800

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