Black Beans with Saffron Rice (Vegetarian)

Ready in 1 hour

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2 c Rice
6 Tomatoes; seeded and chopped
1/3 ts Saffron
4 c Water
3 Bay Leaves
1 ts Ground cumin
6 cloves Garlic; whole
1/4 ts Cayenne pepper
2 c Black beans
1 Onion; halved
6 tb olive oil
4 tb Fresh basil; or parsley
Black pepper
2 c Onions; chopped
2 tb Wine vinegar

Original recipe makes 8



* 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 by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #991 by "M. Hicks" on Jan 7, 1998

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