Cookbook:Mike's Saffron Rice and Beans

Cookbook | Ingredients | Recipes | Vegetarian | Vegan Cuisine

This recipe originally started as a vegetarian approximation to paella. It has since diverged from its resemblance to paella.



  1. Put the olive oil in very large saucepan, heat
  2. When oil is hot, add curry powder, potatoes, onions, red peppers, tomatoes
  3. Stir and fry until potatoes are nearly done
  4. Reduce heat, add crushed garlic, pine nuts, caraway, dried oregano, chili powder, stir
  5. In a separate pot (with a lid) heat 1 3/4 cup water to boil
  6. While waiting for water to boil, make a rice spice mix from 1 tablespoon paprika, pinch of saffron, 1 tablespoon cumin, 1 tablespoon oregano
  7. Mix rice spice mix with 1 cup basmati rice
  8. When water has begun to boil, reduce heat, add rice and rice spice mix. Cover. It will simmer for 20 minutes in total
  9. Add wine to saucepan, stir, turn heat off
  10. Let rice simmer for 10 minutes covered, keep rice covered
  11. Turn saucepan heat onto low, simmer, stirring occasionally
  12. Add bouillion cube to saucepan, mix
  13. Let rice simmer for another 10 minutes. Stir contents of saucepan during these 10 minutes
  14. Turn heat off on rice
  15. When saucepan appears to be frying again, add rice to saucepan, stir
  16. When liquid is absorbed by rice, open one can black beans, add to saucepan
  17. Stir contents of saucepan until done
  18. Turn off heat. Serve with cheese (Parmesan or Cotija work best)
  19. Consume remainder of bottle of red wine while eating meal. Serves 2-4


Vegan VariationEdit

Serve without cheese. Use water or some variation (e.g.water and balsamic vinegar or Bragg's liquid Aminos) instead of Oil for frying.

Easier VariationEdit

This dish is easier to cook if the potatoes are left out altogether.

Other VariationsEdit

Most vegetables go well in this dish. Feel free to chop up any vegetable and throw it in the pan during the initial frying stage.