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Ingredients
- (Vegetarian)
- 2 c. black beans
- 4 c. water
- 1 x onion, halved
- 3 x bay leaves
- 6 x garlic cloves
- 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
- 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.
- 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.
- Remove and throw away the onion, bay leaves and garlic cloves. Keep beans hot.
- 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.
- 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.
- 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.
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