Saffron Rice and Beans
This recipe originally started as a vegetarian approximation to paella. It has since diverged from its resemblance to paella.
Servings
2–4
½ cup olive oil
1 tablespoon curry powder
1 small potato, sliced extremely thin
1 big onion, cut into chunks or sliced thin
2–3 red bell peppers, sliced
1–3 tomatoes, cut into cubes or slices
5–10 cloves garlic
2 tablespoon pine nuts
1 tablespoon caraway
1–3 tablespoon ground oregano
1–2 tablespoon ground chile or chile powder
1 tablespoon paprika
1–2 pinch(es) saffron
1 tablespoon cumin
1 cup basmati rice
½ cup red wine
1 cube vegetarian bouillon
1 can black beans
Cheese (Parmesan or cotija work best)
Heat the olive oil in a very large saucepan.
When oil is hot, add curry powder, potatoes, onions, red peppers, and tomatoes. Stir and fry until potatoes are nearly done.
Reduce heat, then stir in crushed garlic, pine nuts, caraway, half the dried oregano, and chili powder.
In a separate pot (with a lid) bring 1 ¾ cup water to a boil.
While waiting for water to boil, make a rice spice mix from paprika, pinch of saffron, cumin, and remaining oregano.
Mix rice spice mix with basmati rice.
When water has begun to boil, reduce heat, add rice and rice spice mix. Cover and simmer for 10 minutes.
10 minutes
Add wine and bouillon cube to the tomato mixture, stir, and turn the heat to low. Simmer, stirring occasionally, while the rice is cooking.
Let rice simmer for another 10 minutes, then remove from the heat.
10 minutes
When the contents of the saucepan appear to be frying again instead of simmering, stir in the rice.
When liquid is absorbed by rice, stir in the beans.
Turn off heat and serve with cheese.
- •For a vegan variation, serve without cheese.
- •This dish is easier to cook if the potatoes are left out altogether.
- •Most vegetables go well in this dish. Feel free to chop up any vegetable and throw it in the pan during the initial frying stage.