This vibrant dish marries the earthy depth of slow-cooked black beans with the delicate, floral notes of saffron-infused rice. The beans are simmered with aromatics until tender, then served alongside fluffy golden grains. A bright, zesty tomato and onion relish adds a crisp, acidic contrast that cuts through the richness of the legumes. Perfect for a light yet satisfying dinner or a colorful side dish for vegan gatherings, this recipe highlights simple ingredients transformed by patience and flavor. It is hearty enough to stand alone but elegant enough for entertaining, offering a beautiful play of textures from the soft beans to the crisp garnish.
Saffron Rice & Black Beans
Description
This vibrant dish marries the earthy depth of slow-cooked black beans with the delicate, floral notes of saffron-infused rice. The beans are simmered with aromatics until tender, then served alongside fluffy golden grains. A bright, zesty tomato and onion relish adds a crisp, acidic contrast that cuts through the richness of the legumes. Perfect for a light yet satisfying dinner or a colorful side dish for vegan gatherings, this recipe highlights simple ingredients transformed by patience and flavor. It is hearty enough to stand alone but elegant enough for entertaining, offering a beautiful play of textures from the soft beans to the crisp garnish.Ingredients
Directions
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Rinse and sort the dried black beans, removing any debris.
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Place the beans in a heavy pot and cover with 2 cups of water.
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Bring the water to a boil, cover the pot, and remove from heat.
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Let the beans soak for 1 to 2 hours.
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Add the halved onion, bay leaves, and garlic cloves to the pot with the beans.
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Place the pot over low heat and simmer, covered, for 1 1/2 hours or until the beans are tender.
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Add more water during cooking if necessary to keep the beans submerged.
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Remove and discard the onion, bay leaves, and garlic cloves.
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Keep the cooked beans warm.
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In a saucepan, bring 2 cups of water to a boil.
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Add the rice and saffron threads to the boiling water.
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Stir gently, cover the saucepan, and reduce heat to low.
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Cook for 18 to 20 minutes, or until the rice has absorbed all the water and is tender.
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While the rice cooks, seed and chop the tomatoes and sweet onions for the garnish.
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In a serving bowl, combine the chopped tomatoes and onions.
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Add olive oil, wine vinegar, cumin, black pepper, cayenne pepper, and parsley or basil to the tomato mixture.
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Toss the garnish ingredients well to combine.
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To serve, place warm saffron rice in bowls, top with black beans, and finish with the tomato garnish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 327.1kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 11.7mg1%
- Total Carbohydrate 71.8g24%
- Dietary Fiber 18.9g76%
- Sugars 1.3g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
