🫙 From the Spice Rack
Saffron Rice, Spicy Black Beans, Chunky Salsa
Overnight and drained 4 c Water 1 sm Onion 1 sm Carrot, chopped 1/2 c Gree...
maineasy
Ingredients8 items
Ingredients
- 1sm onion
- 1sm carrot, chopped
- 1/2c green peppers, chopped
- 1chili, jalapeno or serrano
- 1bay leaf
- 1ts soy sauce, low-sodium
- 1/2ts cumin, ground
- 1/4ts red pepper flakes, crushed
Directions
- 1
SPICY BLACK BEANS----------------------------- 1 c Dried black beans, soaked Overnight and drained 4 c Water 1 sm Onion 1 sm Carrot, chopped
- 2
To make the beans: In a 3 quart saucepan, combine the beans, water, onion, carrot, green peppers, chili pepper, garlic, bay leaf, soy sauce,
- 3
Bring to a boil over medium-high heat, stirring occasionally
- 4
Reduce the heat to medium and simmer, uncovered, for about 2-1/2 hours, or until the beans are tender and almost all the liquid has been abs
- 5
Discard the bay leaf and set aside the bean mixture
- 6
May be made up to 2 days ahead
- 7
reheat before serving)
- 8
To make the rice: In a 1 quart saucepan, bring 1/4 of the stock to a boil