We try to plan a few meat free days throughout the week… this recipe for Black Beans and Saffron Rice is a perfect substitute for meat. High in protein and fiber it fills you up and keeps you full! With that being said… I also make this as a side dish to accompany a nice grilled pork tenderloin! It’s a great combination of flavors!

BLACK BEANS AND SAFFRON RICE

I N G R E D I E N T S

Mahatma Yellow Saffron Rice (or made from scratch… which is an upcoming post!)

1 container of Black Beans (my favorite brand is FIG, Food Is Good, they are so tasty! But any brand will do!)

1 onion, chopped

Little olive oil (1 Tablespoon or less)

Jalapeño’s (I buy the already diced in the jar, near the pickles at the grocery store) 1 Tablespoon, more or less to taste

D I R E C T I O N S

Cook rice according to package directions.

Drizzle a little olive oil in saucepan, sauté the chopped onion until soft.

Add a tablespoon (more or less depending upon how hot you like it) of chopped jalapeño , stir for a few seconds

Add container of Black Beans (I buy black beans that have water only or water and sea salt)

Bring to a simmer… add a little water if necessary, put a lid and leave it just cracked.

I cook about 15-20 minutes… test a few, are they wonderful? Or are they a little crunchy? If they aren’t done, let them cook a little longer…

Scoop some rice into a dish, top with the black beans.

Great with a salad… Too tasty!

Catch you back here tomorrow!