Saffron rice & black beans
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Saffron rice & black beans
  Saffron    Rice    Beans  
Last updated 6/12/2012 1:21:06 AM. Recipe ID 53140. Report a problem with this recipe.
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      Title: Saffron rice & 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.
  
  




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Recipe ID 53140 (Apr 03, 2005)

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