| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
Beans |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black beans |
| 2 |
c |
Water |
| 1 |
md |
Onion; halved |
| 2 |
|
Bay leaves |
| 3 |
|
Cloves garlic |
| 1 |
c |
Rice |
| 1/4 |
ts |
Saffron threads |
| 3 |
|
Tomatoes; seeded and chopped |
| 1 |
c |
Sweet onions; chopped |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Wine vinegar |
| 1/2 |
ts |
Ground cumin |
|
|
Freshly ground black pepper |
| 1/8 |
ts |
Cayenne pepper |
| 3 |
tb |
Chopped fresh parsley or basil OR |
| 1 1/2 |
ts |
Dried parsley |
INSTRUCTIONS
GARNISH
Rinse and sort the beans. Put them into a heavy pot and cover with 2 cups
of water. Bring the water to a boil, cover the pot and remove from the
heat. Set aside and allow the beans to soak for 1 to 2 hours. Add the
onion, bay leaves, and garlic to the pot. Put the pot over low heat and
cook the beans, covered, for 1 1/2 hours, or until they are tender. Add
more water if necessary. Remove and discard the onion, bay leaves and
garlic when the beans are cooked. Keep the beans warm. Prepare the tomato
and onion garnish about 1 hour before serving. Put the tomatoes and onion
into a serving bowl. Add the olive oil, vinegar, cumin, black pepper to
taste, cayenne pepper and parsley or basil. Toss well. Bring 2 cups of
water to a boil in a saucepan and add the rice and saffron threads. Stir
and cover the saucepan. Reduce the heat and cook for 18 to 20 minutes or
until the rice has absorbed all the water. To serve, put the warm rice, the
black beans and the tomato garnish into separate bowls. Each diner should
top a bed of rice with the beans and then the garnish.
Posted to MC-Recipe Digest V1 #266
Date: Sun, 27 Oct 1996 18:11:55 -0800
From: Rooby <rooby@shell.masterpiece.com>
NOTES : Posted by Scirocco on IChef 10-28-96. This highly nutritious
vegetarian, main-course dish is a Latin American favorite. Serve it with a
simple green salad or an avocado salad.
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