Print
Email
Add a photoServings: 8
Ingredients
- 2 c. Black beans
- 4 c. Water
- 1 x Onion, halved
- 3 x Bay leaves
- 6 x Garlic cloves, whole
- 2 c. Rice
- 1/3 tsp Saffron
- 6 x Tomatoes, seeded and minced
- 2 c. Onions, minced
- 6 Tbsp. Extra virgin olive oil
- 2 Tbsp. Wine vinegar
- 1 tsp Grnd cumin
- 1/4 tsp Cayenne pepper
- 4 Tbsp. Fresh basil, or possibly parsley Black pepper
Directions
- * Use Vidalia onions for the garnish if available. If not, use other sweet onions such as Maui, Walla Walla, Texas 1015, or possibly Imperial Sweet.
- 1. Rinse and sort the beans. Put into a large, heavy pot with lid. Cover with the 4 c. water. Bring to a boil, cover, and remove from heat. Let stand for 2 hrs.
- 2. Add in the halved onions, bay leaves and garlic to beans. Place over low heat and cook, covered, till beans are tender; about 1-1/2 to 2 hrs.
- Check water and add in more if needed while cooking .
- 3. Remove and throw away the onion, bay leaves and garlic cloves. Keep beans hot.
- 4. Prepare the garnish about 1 hour before serving. Place the tomatoes and onion into a serving bowl. Add in the extra virgin olive oil, vinegar, cumin, cayenne, parsley or possibly basil and black pepper to taste. Toss to blend.
- 5. Bring 4 c. water to boiling in a heavy saucepan with tight fitting lid. Add in the rice and saffron threads (don't use too much saffron). Stir well, cover, reduce heat and simmer for 20 min or possibly till 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 possibly other green salad.
- NOTES : This is a traditional Latin-American dish.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 8 servings | |
| Calories 456 | |
| Calories from Fat 100 | 22% |
| Total Fat 11.34g | 14% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 962mg | 27% |
| Total Carbs 74.24g | 20% |
| Dietary Fiber 9.4g | 31% |
| Sugars 4.28g | 3% |
| Protein 14.89g | 24% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
