Saffron Rice, Spicy Black Beans, Chunky Salsa

Recipe Ingredients

		Spicy Black Beans
1 cup	160g / 5.6oz	Dried black beans - soaked
		Overnight and drained
4 cups	948ml	Water
1 cup	62g / 2.2oz	Onion (small)
1 cup	110g / 3.9oz	Carrot - chopped (small)
1/2 cup	73g / 2.6oz	Green peppers - chopped
1		Chili - jalapeno or serrano
		Seeded and coarsely chopped
2		Garlic cloves - chopped
1		Bay leaf
1 teaspoon	5ml	Soy sauce - low-sodium
1/2 teaspoon	2.5ml	Cumin - ground
1/4 teaspoon	1.3ml	Red pepper flakes - crushed
		Saffron Rice
2 1/4 cups	533ml	Vegetable stock
		Saffron threads - pinch
1/3 cup	20g / 0.7oz	Onions - chopped finely
1 teaspoon	5ml	Olive oil
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Turmeric
1 1/2 cups	240g / 8.5oz	Rice - long-grain, white
		Chunky Tomato Salsa
2 cups	125g / 4.4oz	Tomatoes - diced
1/2		Avocado - large, diced
1/2 cup	31g / 1.1oz	Red onions
1/2 cup	73g / 2.6oz	Cucumbers - diced
2 tablespoons	30ml	Coriander - fresh, minced
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Chili peppers - minced
		Garnishes
		Soy yogurt - optional
		Coriander leaves - garnish

Recipe Instructions

1. To make the beans: In a 3 quart saucepan, combine the beans, water, onion, carrot, green peppers, chili pepper, garlic, bay leaf, soy sauce, cumin and pepper flakes. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer, uncovered, for about 2-1/2 hours, or until the beans are tender and almost all the liquid has been absorbed. Discard the bay leaf and set aside the bean mixture. (May be made up to 2 days ahead; reheat before serving).

2. To make the rice: In a 1 quart saucepan, bring 1/4 of the stock to a boil. Add the saffron. Cover, remove from the heat and let stand for 5 min.

3. In a 2 quart saucepan over low heat, saute the onions in the oil until tender, about 5 minutes. Add the garlic and saute for 1 minute. Stir in the turmeric, then the rice. Add the remaining 2 C stock and the saffron mixture. Bring to a boil over high heat, then reduce the heat to low, cover the pan and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.

4. Lightly coat 4 (8 ounce) custard cups with no-stick spray or olive oil. Spoon about 3/4 C of the warm rice into each cup, pressing it into the bottom and up the sides. Add about 1/2 C of the beans to each cup. Top with more rice to cover the beans; lightly pack it around the edges.

5. If not serving the timbales immediately, cover each cup tightly with a piece of foil. Set the cups on a baking sheet and keep warm at 300F (for up to 30 minutes).

6. To make the salsa: In a medium bowl, combine the tomatoes, avocado, onions, cucumbers, coriander, lime juice, oil and peppers. If not serving immediately, cover and refrigerate.

7. To serve: Makes 4 servings. Remove the foil from the timbale. Invert each cup onto a dinner plate. Top with the salsa and soy yogurt. Garnish with the coriander. Serves 4.

Source:
Lettuce in Your Kitchen/C. Schlesinger and J. Willoughby

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