Saffron Rice with Black Beans, Peppers and Celery
Soak the beans in water overnight. Drain, cover with water and bring to a boil. Simmer for about 1.5 hours until softened. Rinse the rice in a colander and drain. Bring to a boil with salt and about two parts of water. Cover and simmer about 20 minutes. During the last 10 minutes of cooking, add the saffron.
Peel and finely chop the onion. Rinse, trim and cut the celery and peppers into pieces. Sauté both with the onion in hot oil for 4-5 minutes. Add the rice and mix in the drained beans. Season with oregano, salt, lemon juice and pepper.