Saffron Rice, Spicy Black Beans, Chunky Salsa

Directions

1. To make the beans: In a 3 quart saucepan, combine the bay leaf, soy sauce, cumin and pepper flakes.

Bring to a boil over medium-high heat, stirring occasionally.

Reduce the heat to medium and simmer, uncovered, for about 2½ hours, or until the beans are tender and almost all the liquid has been absorbed.

Discard the bay leaf and set aside the bean mixture.

(May be made up to 2 days ahead; reheat before serving).

1. To make the rice: In a 1 quart saucepan, bring ¼ of the stock Add the saffron. Cover, remove from the heat and let stand for 5 min.
2. In a 2 quart saucepan over low heat, sauté the onions in the oil Add the garlic and sauté for 1 minute. Stir in the turmeric, then the rice. Add the remaining 2 cup stock and the saffron mixture. Bring to a boil over high heat, then reduce the heat to low, cover the pan and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.
3. Lightly coat 4 (8 ounce) custard cups with no-stick spray or Spoon about ¾ cup of the warm rice into each cup, pressing it into the bottom and up the sides. Add about ½ cup of the beans to each cup. Top with more rice to cover the beans; lightly pack it around the edges.
4. If not serving the timbales immediately, cover each cup tightly Set the cups on a baking sheet and keep warm at 300 degrees (for up to 30 minutes).
5. To make the salsa: In a medium bowl, combine the tomatoes, peppers. If not serving immediately, cover and refrigerate.
6. To serve: Makes 4 servings. Remove the foil from the timbale. Invert each cup onto a dinner plate. Top with the salsa and soy yogurt. Garnish with the coriander.