Saffron Rice and Beans
Saffron Rice and Beans is a one-pan vegetarian dinner that began as a meatless take on paella and wandered off in its own direction. The rice is tossed in paprika, saffron, cumin and oregano before it cooks, so the spices go all the way through the grains. A base of peppers, tomato, garlic, pine nuts and red wine gives it depth, and black beans make it filling.
Instructions
Heat the olive oil in a very large saucepan until it is hot. Add the curry powder, potato, onion, red peppers and tomatoes, then stir and fry until the potato slices are nearly cooked through.
Lower the heat and stir in the crushed garlic, pine nuts, caraway, half of the oregano and the chile powder. Keep the pan on gentle heat while you start the rice.
In a separate pot with a lid, bring 1 ¾ cups of water to a boil. While it heats, mix the paprika, a pinch of saffron, the cumin and the remaining oregano into a rice spice mix, then toss that mix with the basmati rice.
Once the water is boiling, turn the heat down and add the spiced rice. Cover the pot and simmer for 10 minutes.
Meanwhile, add the red wine and bouillon cube to the vegetables in the large pan. Stir, turn the heat to low, and let it simmer while the rice cooks, stirring now and then.
Let the rice simmer for another 10 minutes, then take the pot off the heat.
When the contents of the large pan look like they are frying again rather than simmering, stir in the rice. Once the rice has absorbed the liquid, stir in the black beans.
Turn off the heat and serve with cheese on top.
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