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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/
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Black Beans and Saffron Rice

Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice.
Course Main Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 459kcal

Ingredients

  • 1 large green pepper chopped
  • 1 stalk celery finely chopped
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 jalapeno finely chopped
  • 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

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