Beans and Rice
|June 05, 2012 7:37 PM|
|Posted by Brown Paper Tickets|
|Here is the recipe for a killer Saffron Rice and beans!
**Saffron Basmati Rice**
2 cups Basmati Rice
3 cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes
1 tsp Salt
2 T olive oil
cup diced onions
1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
2. Once it starts boiling, immediately cover and turn to low heat.
3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.
1 32 oz bag of pinto beans
Enough water to cover the beans
32 oz. low sodium chicken broth (home made or from a box)
32 oz of water (about 4 cups)
3 cloves of garlic, peeled
1 jalapeno, seeds and stem removed
Additional water *see instructions
Preparation: Rinse the beans and pick out any debris. Broken beans are okay and can be left in. Put the beans in a large pot or bowl and cover with enough water to cover the beans by 4-5 inches. Let them soak overnight. The next morning, drain the soaking liquid and discard. Rinse the beans one more time and place into a large pot. Chop the garlic and the jalapeno. Add the chicken broth, water, garlic and jalapeno to the beans and bring to a simmer. Let the beans simmer all day until softened. The liquid should reduce to a slightly thickened broth. If too much water evaporates, add more as necessary. The beans will need to cook for 5-6 hours.
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