Title: Saffron rice~ spicy black beans~ chunky salsa
 Categories: Vegetarian, Main dish
      Yield: 4 Servings
 
MMMMM---------------------SPICY BLACK BEANS--------------------------
      1 c  Dried black beans, soaked
           Overnight and drained
      4 c  Water
      1 sm Onion
      1 sm Carrot, chopped
    1/2 c  Green peppers, chopped
      1    Chili, jalapeno or serrano
           Seeded and coarsely chopped
      2    Garlic cloves, chopped
      1    Bay leaf
      1 ts Soy Sauce, low-sodium
    1/2 ts Cumin, ground
    1/4 ts Red pepper flakes, crushed

MMMMM------------------------SAFFRON RICE-----------------------------
  2 1/4 c  Vegetable stock
           Saffron threads, pinch
    1/3 c  Onions, chopped finely
      1 ts Olive oil
      1    Garlic clove, minced
    1/2 ts Turmeric
  1 1/2 c  Rice, long-grain, white

MMMMM--------------------CHUNKY TOMATO SALSA-------------------------
      2 c  Tomatoes, diced
    1/2    Avocado, large, diced
    1/2 c  Red onions
    1/2 c  Cucumbers, diced
      2 tb Coriander, fresh, minced
      1 tb Lime juice
      1 ts Olive oil
      1 ts Chili peppers, minced

MMMMM-------------------------GARNISHES------------------------------
           Soy yogurt, optional
           Coriander leaves, garnish
 
  1. To make the beans: In a 3 quart saucepan, combine the beans, water,
  onion, carrot, green peppers, chili pepper, garlic, bay leaf, soy
  sauce, cumin and pepper flakes. Bring to a boil over medium-high
  heat, stirring occasionally. Reduce the heat to medium and simmer,
  uncovered, for about 2-1/2 hours, or until the beans are tender and
  almost all the liquid has been absorbed. Discard the bay leaf and set
  aside the bean mixture. (May be made up to 2 days ahead; reheat
  before serving). 2. To make the rice: In a 1 quart saucepan, bring
  1/4 of the stock to a boil. Add the saffron. Cover, remove from the
  heat and let stand for 5 min. 3. In a 2 quart saucepan over low heat,
  saute the onions in the oil until tender, about 5 minutes. Add the
  garlic and saute for 1 minute. Stir in the turmeric, then the rice.
  Add the remaining 2 C stock and the saffron mixture. Bring to a boil
  over high heat, then reduce the heat to low, cover the pan and simmer
  for 15 minutes, or until the rice is tender and all the liquid has
  been absorbed. 4. Lightly coat 4 (8 ounce) custard cups with no-stick
  spray or olive oil. Spoon about 3/4 C of the warm rice into each cup,
  pressing it into the bottom and up the sides. Add about 1/2 C of the
  beans to each cup. Top with more rice to cover the beans; lightly
  pack it around the edges. 5. If not serving the timbales immediately,
  cover each cup tightly with a piece of foil.  Set the cups on a
  baking sheet and keep warm at 300 degrees (for up to 30 minutes). 6.
  To make the salsa: In a medium bowl, combine the tomatoes, avocado,
  onions, cucumbers, coriander, lime juice, oil and peppers. If not
  serving immediately, cover and refrigerate. 7. To serve: Makes 4
  servings. Remove the foil from the timbale. Invert each cup onto a
  dinner plate. Top with the salsa and soy yogurt. Garnish with the
  coriander. Serves 4.