The recipe calls for saffron, which is definitely tasty but so high in salt. I made it with saffron the first time and loved it, but since then I've been trying to use brown rice or at least plain white rice. It still tastes delicious.
1 [5 oz.] package saffron
1 [15 oz.] can black beans
3 T lime juice [bottled is fine]
1 t chili powder
1/2 t cumin
2 T chopped fresh cilantro [divided]
Garnishes: sour cream, sliced green onions, fresh cilantro.
1. Cook rice according to package directions. Keep warm.
2. Drain beans, reserving 2 T liquid [what I refer to as the bean juice.
3. Combine bean juice, lime juice, chili powder, and cumin in a saucepan & cook over medium heat until thoroughly heated.
4. Stir in 1 T cilantro. Serve beans over rice. Sprinkle with remaining cilantro.
Garnish if you want. I don't except for more cilantro [the more the better]. If you do garnish with sour cream-- go easy on it and go low fat.
Serves 3-4. [or 1 1/2 if you're me & Jack]