Saffron Rice, Spicy Black Beans, Chunky Salsa
Submitted by cowfarmer350
Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis vegetarian main dish is really three recipes in one, and each component pulls its weight. Saffron and turmeric turn long-grain rice golden, cumin-spiced black beans simmer low until creamy and thick, and a chunky fresh salsa with avocado, cucumber, and lime ties everything together on the plate.
The timbale presentation is what sets this apart from a regular rice and beans bowl. Pressing the saffron rice into custard cups with the beans layered in the center, then inverting onto the plate, gives you a neat little dome that looks like restaurant work. It’s easier than it sounds.
Steeping the saffron in hot stock before adding it to the rice is a must. Saffron needs time and heat to release its color and flavor. Tossing dry threads straight into the pot wastes expensive spice for almost no payoff.
Pro Tips
- The beans can be made two days ahead. They actually improve as they sit, absorbing more seasoning. Reheat gently before assembling.
- Pack the rice firmly into the custard cups. Loose rice won’t hold the timbale shape when you flip it.
- Don’t dice the avocado too early. Cut it right before serving so it stays green and firm in the salsa.
Variations
- Use canned black beans for a shortcut version. Drain, rinse, and simmer with the seasonings for 20 minutes instead of 2½ hours.
- Make it vegan by using soy yogurt as written, or skip the yogurt garnish entirely and let the salsa do the work.
Ingredients
Directions
- To make the beans: In a 3 quart saucepan, combine the bay leaf, soy sauce, cumin and pepper flakes.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to medium and simmer, uncovered, for about 2½ hours, or until the beans are tender and almost all the liquid has been absorbed.
Discard the bay leaf and set aside the bean mixture.
(May be made up to 2 days ahead; reheat before serving).
- To make the rice: In a 1 quart saucepan, bring ¼ of the stock Add the saffron. Cover, remove from the heat and let stand for 5 min.
- In a 2 quart saucepan over low heat, sauté the onions in the oil Add the garlic and sauté for 1 minute. Stir in the turmeric, then the rice. Add the remaining 2 cup stock and the saffron mixture. Bring to a boil over high heat, then reduce the heat to low, cover the pan and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.
- Lightly coat 4 (8 ounce) custard cups with no-stick spray or Spoon about ¾ cup of the warm rice into each cup, pressing it into the bottom and up the sides. Add about ½ cup of the beans to each cup. Top with more rice to cover the beans; lightly pack it around the edges.
- If not serving the timbales immediately, cover each cup tightly Set the cups on a baking sheet and keep warm at 300 degrees (for up to 30 minutes).
- To make the salsa: In a medium bowl, combine the tomatoes, peppers. If not serving immediately, cover and refrigerate.
- To serve: Makes 4 servings. Remove the foil from the timbale. Invert each cup onto a dinner plate. Top with the salsa and soy yogurt. Garnish with the coriander.
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