INGREDIENTS

INSTRUCTIONS

Use Vidalia onions for the garnish if available. If not, use other
sweet onions such as Maui, Walla Walla, Texas 1015, or Imperial Sweet.
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 . 3. Remove  and discard the onion, bay leaves and garlic
cloves. Keep beans warm.    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.    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.
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 other green
salad.  NOTES : This is a traditional Latin-American dish.  Recipe by:
Jo Anne Merrill  Posted to MC-Recipe Digest V1 #991 by "M. Hicks"
<nitro_ii@email.msn.com> on Jan 7, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 235
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 190.6mg
Potassium: 373.4mg
Carbohydrates: 29.8g
Fiber: 5.5g
Sugar: 3.7g
Protein: 6.1g