Recipe - Saffron Rice Spicy Black Beans Chunky Salsa

SPICY BLACK BEANS
1 cup Dried black beans, soaked
Overnight and drained
4 cup Water
1 small Onion
1 small Carrot, chopped
One half cup Green peppers, chopped
1 Chili, jalapeno or serrano
Seeded and coarsely chopped
2 Garlic cloves, chopped
1 Bay leaf
1 teaspoon Soy Sauce, lowsodium
One half teaspoon Cumin, ground
One fourth teaspoon Red pepper flakes, crushed

SAFFRON RICE
2 One fourth cup Vegetable stock
Saffron threads, pinch
1/3 cup Onions, chopped finely
1 teaspoon Olive oil
1 Garlic clove, minced
One half teaspoon Turmeric
1 One half cup Rice, longgrain, white

CHUNKY TOMATO SALSA
2 cup Tomatoes, minced
One half Avocado, large, minced
One half cup Red onions
One half cup Cucumbers, minced
2 tablespoon Coriander, fresh, minced
1 tablespoon Lime juice
1 teaspoon Olive oil
1 teaspoon Chili peppers, minced

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 mediumhigh heat, stirring
occasionally. Reduce the heat to medium and simmer, uncovered, for about
2One half 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 One fourth 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 nostick spray or olive oil.
Spoon about Three fourths C of the warm rice into each cup, pressing it into the
bottom and up the sides. Add about One half 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.