Black beans with saffron rice (vegetarian)
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Black beans with saffron rice (vegetarian)
  Beans    Saffron    Rice    Vegetarian  
Last updated 6/12/2012 1:09:00 AM. Recipe ID 35736. Report a problem with this recipe.
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      Title: Black beans with saffron rice (vegetarian)
 Categories: Beans/, Black
      Yield: 8 Servings
 
      2 c  Black beans
      4 c  Water
      1    Onion; halved
      3    Bay leaves
      6    Garlic cloves; whole
      2 c  Rice
    1/3 ts Saffron

MMMMM--------------------------GARNISH-------------------------------
      6    Tomatoes; seeded and chopped
      2 c  Onions; chopped
      6 tb Olive oil
      2 tb Wine vinegar
      1 ts Ground cumin
    1/4 ts Cayenne pepper
      4 tb Fresh basil; or parsley
           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 1-1/2 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.
  
  Serving Ideas : Serve with avocado salad or other green salad.
  
  NOTES : This is a traditional Latin-American dish.
  
  Recipe 




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Recipe ID 35736 (Apr 03, 2005)

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