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* Use Vidalia onions for the garnish if available.
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If not, use other sweet onions such as Maui, Walla Walla, Texas 1015, or possibly Imperial Sweet.
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1.
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Rinse and sort the beans.
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Put into a large, heavy pot with lid.
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Cover with the 4 c. water.
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Bring to a boil, cover, and remove from heat.
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Let stand for 2 hrs.
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2.
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Add in the halved onions, bay leaves and garlic to beans.
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Place over low heat and cook, covered, till beans are tender; about 1-1/2 to 2 hrs.
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Check water and add in more if needed while cooking .
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3.
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Remove and throw away the onion, bay leaves and garlic cloves.
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Keep beans hot.
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4.
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Prepare the garnish about 1 hour before serving.
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Place the tomatoes and onion into a serving bowl.
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Add in the extra virgin olive oil, vinegar, cumin, cayenne, parsley or possibly basil and black pepper to taste.
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Toss to blend.
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5.
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Bring 4 c. water to boiling in a heavy saucepan with tight fitting lid.
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Add in the rice and saffron threads (don't use too much saffron).
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Stir well, cover, reduce heat and simmer for 20 min or possibly till the rice has absorbed all the water.
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6.
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To serve, place the rice, black beans, and the garnish into separate bowls.
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Guests can serve themselves by placing a serving of rice, topping with the beans and lastly with the garnish on their plates.
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* Cut this recipe in half if you wish.
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It is really best not to double this as cooking times will vary depending on the size and thickness of cookware used.
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Serving Ideas : Serve with avocado salad or possibly other green salad.
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NOTES : This is a traditional Latin-American dish.
