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Saffron Rice & Black Beans

Saffron Rice & Black Beans recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 327.1
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 cup Dried black beans
  • 2 cup Water
  • 1 md Onion -- halved
  • 2 bay Leaves
  • 3 cloves Garlic
  • 1 cup Rice
  • 1/4 teaspoon Saffron threads
Directions
  1. 1
    Rinse and sort the dried black beans, removing any debris.
  2. 2
    Place the beans in a heavy pot and cover with 2 cups of water.
  3. 3
    Bring the water to a boil, cover the pot, and remove from heat.
  4. 4
    Let the beans soak for 1 to 2 hours.
  5. 5
    Add the halved onion, bay leaves, and garlic cloves to the pot with the beans.
  6. 6
    Place the pot over low heat and simmer, covered, for 1 1/2 hours or until the beans are tender.
  7. 7
    Add more water during cooking if necessary to keep the beans submerged.
  8. 8
    Remove and discard the onion, bay leaves, and garlic cloves.
  9. 9
    Keep the cooked beans warm.
  10. 10
    In a saucepan, bring 2 cups of water to a boil.
  11. 11
    Add the rice and saffron threads to the boiling water.
  12. 12
    Stir gently, cover the saucepan, and reduce heat to low.
  13. 13
    Cook for 18 to 20 minutes, or until the rice has absorbed all the water and is tender.
  14. 14
    While the rice cooks, seed and chop the tomatoes and sweet onions for the garnish.
  15. 15
    In a serving bowl, combine the chopped tomatoes and onions.
  16. 16
    Add olive oil, wine vinegar, cumin, black pepper, cayenne pepper, and parsley or basil to the tomato mixture.
  17. 17
    Toss the garnish ingredients well to combine.
  18. 18
    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.

Keywords: saffron rice, black beans, vegan dinner, mediterranean side, slow cooked beans, tomato vinaigrette, healthy grains, plant based, aromatic rice, bean salad, garlic onion, bay leaves, cumin spice, vegan comfort food
Read it online: https://www.chefs-mate.com/recipe/saffron-rice-black-beans/