Caribbean Rice

Steep saffron threads in 1/4 cup hot water. (Note: Do not use parboiled or instant rice.) Cook bacon in a deep saute pan until just barely done. Remove and drain all but 1 tablespoon of fat. Add uncooked rice and onion, stirring until rice begins to turn golden ( like you would for pilaf ). Add saffron water and remaining water (2 cups total) to pan, cover and cook until rice is done (about 20 minutes or according to directions). In a 2 quart lidded baking dish, add cooked rice, crumbled bacon, tomato paste, tabasco sauce, and black beans. Cook around 350-400f for 10-15 minutes until heated through.