Recipe - Saffron Rice And Black Beans

1 cup Dried black beans
2 cup Water
1 md Onion; halved
2 Bay leaves
3 Cloves garlic
1 cup Rice
One fourth teaspoon Saffron threads

GARNISH
3 Tomatoes; seeded and chopped
1 cup Sweet onions; chopped
3 tablespoon Olive oil
1 tablespoon Wine vinegar
One half teaspoon Ground cumin
Freshly ground black pepper
1/8 teaspoon Cayenne pepper
3 tablespoon Chopped fresh parsley or
basil OR
1 One half teaspoon 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 One half 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.
Posted to MCRecipe Digest V1 #266

Date: Sun, 27 Oct 1996 18:11:55 0800

From: Rooby rooby@shell.masterpiece.com

NOTES : Posted by Scirocco on IChef 102896. This highly nutritious
vegetarian, maincourse dish is a Latin American favorite. Serve it with a

simple green salad or an avocado salad.