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Home » Food » Main Dishes » Black Beans and Saffron Rice

Black Beans and Saffron Rice

By Lana Stuart · Published: May 4, 2011 · Last Modified: Oct 20, 2020 · As an Amazon Associate I earn from qualifying purchases.

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Black Beans with Saffron Rice - Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice. From @NevrEnoughThyme 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. From @NevrEnoughThyme 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.

Enjoy!

More Bean Recipes on Never Enough Thyme:

  • BBQ Beans
  • Red Beans and Rice
  • Beans on Toast
  • Black Beans and Rice with Ham
  • Great Northern Beans with Tomatoes
  • Cowgirl Beans

Black Bean Recipes from Other Bloggers:

  • Fresh Black Bean Salad from Cookie + Kate
  • Cuban Black Beans from A Couple Cooks
  • Black Bean Open Faced Omelet from She Wears Many Hats
  • Homesick Texan's Basic Black Beans
  • Southwestern Chicken Soup with Black Beans and Corn from For the Love of Cooking

Pin to Your Pinterest Beans Board!

Black Beans with Saffron Rice - Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice. From @NevrEnoughThyme 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. From @NevrEnoughThyme 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.
0 from 0 votes
Print Pin Rate
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
  • ⅓ 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
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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: 1g | 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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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Reader Interactions

Comments

  1. Timm says

    July 20, 2011 at 11:36 am

    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.

    Reply
    • Lana says

      July 20, 2011 at 11:43 am

      Hi Timm! Thank you so much for your kind comment. We love this dish, too, and enjoy it year-round.

      Reply
  2. Sues says

    May 06, 2011 at 12:25 pm

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

    Reply
  3. Karen says

    May 06, 2011 at 11:00 am

    Great comfort food! Saffron is one of my favorite spices and pairs so well with rice.

    Reply
  4. Drick says

    May 05, 2011 at 8:08 pm

    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

    Reply
  5. megan says

    May 04, 2011 at 11:23 pm

    Sounds like a great dish! I'm all for the shortcuts.

    Reply
    • Lana says

      May 05, 2011 at 1:05 pm

      Me, too, Megan. I have no problem taking a shortcut once in a while!

      Reply
  6. Chris says

    May 04, 2011 at 10:48 pm

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

    Reply
    • Lana says

      May 05, 2011 at 1:04 pm

      Thanks, Chris. I love it when a recipe brings a happy memory to mind.

      Reply
  7. Cookin' Canuck says

    May 04, 2011 at 8:54 pm

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

    Reply
    • Lana says

      May 04, 2011 at 9:00 pm

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

      Reply
  8. [email protected] says

    May 04, 2011 at 6:30 pm

    I just love saffron rice. The addition of black beans sounds really tasty.

    Reply
    • Lana says

      May 04, 2011 at 8:59 pm

      Me, too, Nancy. Not only is the flavor nice, the color is just fantastic!

      Reply
  9. Alison @ ingredients, Inc. says

    May 04, 2011 at 4:50 pm

    love this type of dish! Happy Cinco de Mayo

    Reply
    • Lana says

      May 04, 2011 at 8:59 pm

      Happy Cinco de Mayo to you, too, Alison!

      Reply
  10. Amy | She Wears Many Hats says

    May 04, 2011 at 4:14 pm

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

    Reply
    • Lana says

      May 04, 2011 at 8:59 pm

      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.

      Reply

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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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