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Black Beans and Saffron Rice

Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Black Beans with Saffron Rice - Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice. https://www.lanascooking.com/black-beans-and-saffron-rice/

Black Beans with Saffron Rice – Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice.

We’ve had some awesome weather lately. Highs in the low 80’s and nights in the 50’s. That’s just how I like it!

Black Beans with Saffron Rice - Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice. https://www.lanascooking.com/black-beans-and-saffron-rice/

Our veggie and herb garden has been planted for weeks now and last weekend we planted all our flowering annuals. Yes, it’s definitely spring time!

But, as we all know, Mother Nature sometimes has a way of lulling us into a false sense of security. Just when  we were really enjoying those nice warm temperatures, she decided to send a big cold front our way. And it was quite a strong one, too.

Yesterday’s skies started out a little overcast, switching over to rain about mid-afternoon. And once the rain started, the temperature dropped from 82 to 57 in about two hours. Wow!

That kind of cool, rainy weather always stirs something in me to cook comfort food. The sort of food that makes you feel warm and cozy. Like beans and rice.

This was one of those recipes that I wasn’t really sure where I was going when I started it, but I ended up in a very good place. A warm and fuzzy place that was just what we needed for a cool, rainy evening.

How to Make Black Beans and Saffron Rice

Cook the Black Bean Mixture

Prep veggies for Black Beans and Saffron Rice

Begin by chopping some green pepper, onion, garlic, celery, and jalapeno.

Saute vegetables until tender

Sauté the vegetables in olive oil until they’re just crisp-tender.

Add beans and all remaining ingredients to pan

Next, rinse and drain two cans of black beans and add those to the pan along with a can of diced tomatoes (with their juice), vinegar, oregano, cumin, salt, and pepper. Mix everything together well and bring it up to a boil.

Reduce the heat to low, cover the pan and cook for 45 minutes to an hour until the beans are very tender.

Cook the Saffron Rice

In the meantime, prepare your saffron rice. I have to be honest with you and tell you that I use a “yellow rice” mix, but if you want to make homemade saffron rice, please do! I, however, have no problem with taking a shortcut every now and then :-) And this would be great with plain, steamed white rice as well. I used the saffron rice simply because I liked the idea of the colors together.

To serve, spoon the rice into bowls and top with the black bean mixture. Garnish with chopped parsley, chopped green onions and/or salsa.

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Black Beans with Saffron Rice - Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice.  https://www.lanascooking.com/black-beans-and-saffron-rice/

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Black Beans with Saffron Rice - Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice. https://www.lanascooking.com/black-beans-and-saffron-rice/

Black Beans and Saffron Rice

Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice.
5 from 1 vote
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 459kcal
Author: Lana Stuart

Ingredients

  • 1 large green pepper chopped
  • 1 stalk celery finely chopped
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 jalapeno finely chopped
  • 1/3 cup olive oil
  • 2 cans black beans drained and rinsed
  • 1 can diced tomatoes with juice
  • 3 tblsp. red wine vinegar
  • 1 tsp. oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. ground cumin
  • Hot cooked yellow saffron rice (note: I use the Mahatma brand yellow rice mix)
  • Chopped parsley chopped green onion and/or salsa for topping

Instructions

  • In a large high-sided skillet, sauté the green pepper, onion, garlic and jalapeno in olive oil until tender.
  • Add the drained and rinsed beans and the tomatoes with their juice. Stir well to combine.
  • Add the vinegar, oregano, salt, pepper and cumin mixing well.
  • Bring to a boil then cover the pan and reduce the heat to low.
  • Simmer 45 minutes to an hour or until beans are very tender.
  • Serve over hot cooked yellow rice. Garnish with chopped green onion and/or salsa.

Notes

Nutrition Information

Serving: 1 | Calories: 459kcal | Carbohydrates: 59g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 598mg | Fiber: 10g | Sugar: 12g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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17 Comments

  1. I just wanted to give this recipe some praise. It’s delicious, especially with a sprinkling of cheese and a dollop of sour cream. This is my second time to refer to your webpage for this particular dish. I love it, and my family does too. Thank you! Nom, nom, nom.

  2. This is such the perfect comfort food because while it’s comforting, it’s not overly filling or bad for you. I love it!!

  3. beautiful looking dish and know it is ever better to eat, so flavorful sounding, you know it is my kind of thing, will love it with the yellow rice mix, I use it often too – and yep, I’ve been happily complaining about putting on a hoodie in the mornings while out with Max, but I know them days are ending, tomorrow they say… have a great weekend and a Happy Mother’s Day

  4. Yum…yum…and …yum! This reminds me of lovely summer evenings on the patio of la fonda in Atlanta. Love this!

  5. That is so darn pretty, Lana. Saffron rice is a really nice way to step up this dish.

    1. Thanks, Dara. I just wish I could have done it justice with the photo. I really struggle with the photography. Need to practice more!

  6. This is right up my alley! Black beans are a staple around here and don’t get me started on rice. Perfect!

    1. I actually thought about you, Amy, when I was making that recipe. I know how much you use beans in your cooking and thought you’d enjoy this one.