Garbanzo Beans And Saffron Rice Recipes

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally., Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

Steps:

• Drain the liquid from the garbanzo beans. Combine all ingredients in a large frying or saute pan. Cook until heated through. Meanwhile prepare rice according to package directions. If cooking basmati rice add saffron when cooking rice. Serve tomato and beans over the rice.

Steps:

• Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
• In a medium size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes.
• Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan.
• Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly ground black pepper, and serve with Saffron Rice.
• Heat the oil in a medium size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes.
• Set aside, covered, for 5 minutes. Before serving, stir well to make sure the saffron is well mixed throughout the rice.

Steps:

• Cook 1-1/2 cups rice in 3 cups of water for 45 minutes or according to package direcitons, omitting salt and margarine.
• Meanwhile, in a small bowl, whisk together oil, lemon juice, garlic, salt, and curry powder. Add cayenne pepper and/or garam masala, if desired.
• Stir beans into cooked rice; transfer to serving platter. Drizzle with oil mixture, add cilantro, and stir gently.

Steps:

• Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
• Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.