Saffron Rice with Black Beans, Peppers and Celery

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Saffron Rice with Black Beans, Peppers and Celery
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 14 h. 15 min.
Ready in

Ingredients

for
4
Ingredients
200 grams
dried black Beans
250 grams
1 pinch
Saffron (threads or powder)
1
1 stalk
2
2 tablespoons
½ teaspoon
dried Oregano
freshly ground Pepper

Preparation steps

1.

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.

2.

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.