Saffron Rice Spicy Black Beans Chunky Salsa
Serving Size : 4
Ingredients for prepare Saffron Rice Spicy Black Beans Chunky Salsa
:
| Amount | Measure | Ingredient - Preparation Method |
spicy black beans
saffron rice spicy black beans chunky salsa |
| 1 | cup | dried black beans - soaked |
overnight and drained
saffron rice spicy black beans chunky salsa |
| 4 | cups | water |
| 1 | small | onion |
| 1 | small | carrot - chopped |
| 1/2 | cup | green peppers - chopped |
| 1 | | chili - jalapeno or serrano |
seeded and coarsely chopped
saffron rice spicy black beans chunky salsa |
| 2 | | garlic cloves - chopped |
| 1 | | bay leaf |
| 1 | teaspoon | soy sauce - low-sodium |
| 1/2 | teaspoon | cumin - ground |
| 1/4 | teaspoon | red pepper flakes - crushed |
saffron rice
saffron rice spicy black beans chunky salsa |
| 2 1/4 | cups | vegetable stock |
saffron threads pinch
saffron rice spicy black beans chunky salsa |
| 1/3 | cup | onions - chopped finely |
| 1 | teaspoon | olive oil |
| 1 | | garlic clove - minced |
| 1/2 | teaspoon | turmeric |
| 1 1/2 | cups | rice - long-grain, white |
chunky tomato salsa
saffron rice spicy black beans chunky salsa |
| 2 | cups | tomatoes - diced |
| 1/2 | | avocado - large, diced |
| 1/2 | cup | red onions |
| 1/2 | cup | cucumbers - diced |
| 2 | tablespoons | coriander - fresh, minced |
| 1 | tablespoon | lime juice |
| 1 | teaspoon | olive oil |
| 1 | teaspoon | chili peppers - minced |
recipe Saffron Rice Spicy Black Beans Chunky Salsa
1. To make the beans: In a 3 quart saucepan, combine the
soaking beans
beans, water, onion, carrot, green peppers, chili pepper, garlic, bay leaf, soy sauce, cumin and
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pepper flakes. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and
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simmer, uncovered, for about 2-1/2 hours, or until the beans are tender
Saffron Rice Spicy Black Beans Chunky Salsa
and almost all the liquid has been absorbed. Discard the bay leaf and set aside the bean
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mixture. (May be made up to 2 days ahead; reheat before serving). 2. To make the rice:
cook dried beans
In a 1 quart saucepan, bring 1/4 of the stock to a boil.
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Add the saffron. Cover, remove from the heat and let stand for 5 min.
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3. In a 2 quart saucepan over low heat, sautй the onions in
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the oil until tender, about 5 minutes. Add the garlic and sautй
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for 1 minute. Stir in the turmeric, then the rice. Add the
soaking beans
remaining 2 C stock and the saffron mixture. Bring to a boil over high heat,
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then reduce the heat to low, cover the pan and simmer for 15 minutes, or until
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the rice is tender and all the liquid has been absorbed. 4. Lightly coat 4 (8 ounce) custard
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cups with no-stick spray or olive oil. Spoon about 3/4 C of the warm
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rice into each cup, pressing it into the bottom and up the sides. Add about 1/2
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C of the beans to each cup. Top with more rice to cover the beans; lightly pack it
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around the edges. 5. If not serving the timbales immediately, cover each cup tightly with a piece of foil. Set
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the cups on a baking sheet and keep warm at 300F (for up
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to 30 minutes). 6. To make the salsa: In a medium bowl,
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combine the tomatoes, avocado, onions, cucumbers, coriander, lime juice, oil and peppers. If not serving
cook dried beans
immediately, cover and refrigerate. 7. To serve: Makes 4 servings. Remove the
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foil from the timbale. Invert each cup onto a dinner plate. Top with the salsa and soy yogurt.
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Garnish with the coriander. Serves 4.
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