Black Beans and Saffron Rice
Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice.
Servings 4 servings
- 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
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.
Serving: 1g | Calories: 459kcal | Carbohydrates: 59g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 598mg | Fiber: 10g | Sugar: 12g