Recipe: Black Beans with Saffron Rice and Fresh Tomato Salsa

BLACK BEANS WITH SAFFRON RICE

"This is a traditional Latin-American dish. Serve with avocado salad or other green salad."

2 cups dried black beans
4 cups water
1 onion, halved
3 bay leaves
6 garlic cloves
FOR THE FRESH TOMATO SALSA:
6 tomatoes, seeded and chopped
2 cups onions, chopped*
6 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
4 tablespoons chopped fresh basil or parsley
Black pepper
FOR THE RICE:
4 cups water
2 cups uncooked rice
1/3 teaspoon saffron

TO PREPARE THE BEANS:
Rinse and sort the beans. Put into a large, heavy pot with lid. Cover with the 4 cups water. Bring to a boil, cover, and remove from heat. Let stand for 2 hours.

Add the halved onions, bay leaves and garlic to beans. Place over low heat and cook, covered, until beans are tender; about 1 1/2 to 2 hours. Check water and add more if needed while cooking.

Remove and discard the onion, bay leaves and garlic cloves. Keep beans warm.

TO PREPARE SALSA:
Prepare the garnish about 1 hour before serving.

Place the tomatoes and onion into a serving bowl. Add the olive oil, vinegar, cumin, cayenne, parsley or basil and black pepper to taste. Toss to blend.

TO PREPARE THE RICE:
Bring 4 cups water to boiling in a heavy saucepan with tight fitting lid. Add the rice and saffron threads (do not use too much saffron). Stir well, cover, reduce heat and simmer for 20 minutes or until 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.

*Use Vidalia onions for the garnish if available. If not, use other sweet onions such as Maui, Walla Walla, Texas 1015, or Imperial Sweet.

NOTE: 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.

Makes 8 servings
Source: Jo Anne Merrill
From: Cow/AR