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!

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

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

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

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!

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