Saffron Rice with Black Beans

Ingredients

• 250 g whole grain rice
• Salt
• 1 tsp saffron strands
• 1 onion
• 1 stalk Celery
• 2 red bell peppers
• 2 tbsp olive oil
• 200 g black beans (drained weight; canned)
• 0.5 tsp Dried oregano
• 2 tbsp lemon juice
• Pepper

Instructions

1. 1.

   Cook the rice in boiling salted water according to package instructions. Add saffron a few minutes before the end of cooking.

2. 2.

   Meanwhile, peel and finely dice the onion. Trim the celery stalk and cut it into pieces; if desired, remove the core. Core and wash the bell peppers, then cut them into chunks.

3. 3.

   Heat oil in a pan over medium heat. Sauté all vegetables for 4–5 minutes.

4. 4.

   Drain the beans, rinse with cold water, and let them drain. Add them to the pan with the rice and warm together for 2–3 minutes. Season with oregano, lemon juice, salt, and pepper. Divide the saffron rice onto four plates.