Saffron rice and black beans

---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Saffron Rice And Black Beans
  Categories: Beans
       Yield: 6 servings
  
  
         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
   :          Garnish:
         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
   
   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.
   
   Recipe By     :
   
   From: Rooby 

 
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