benazir's blog

Black Bean Paella

I am going to talk about another archive picture because I really want to talk about how I made this yummy black bean paella. Paella actually is a rice dish from Spain and it was brought over to places like Puerto Rico and other places in Latin America. Just like pulao and jollof rice too has very easy steps which are easy to follow as well. Enough chatter because you guys waited way to long for me to post this recipe so here we go.

First of all take 1/2 cup of black beans unseasoned that has been sorted and washed gets put in to an istant pot or a stovetop pressure cooker with 1 quart or 1 liter of water. Stir and close the lid on the stovetop cooker and turn it on to high heat or place the pressure cook lid on the instant pot and the like with the lid on sealing and select pressure cook for 20 minutes and press start. For the stovetop pressure cooker after the pressure builds and the float button pops up then set the timer for 20 minutes. This gets done on high heat in order to build up pressure then reduce slightly to medium high heat and let cook. When done on the stovetop method all you have to do is turn off the heat and let it release naturally. For the instant pot and other multi functional cookers is so easy that when the time is up that the cooker will shut off on its own. Here you can use the steam diverter and do a natrual release and start doing the next steps to make this paella.

Soak 3 saffron treads in 1/4 cup of warm water and set aside. Add 1 cup of either white or brown rice to a bowl and wash it very well to remove the excess starch. It can be either long grain, short grain, medium grain, jasmine or even basmati rice as well. Drain to remove the water and let drip by using a huge seive and placing a large mixing bowl under it to catch the excess liquid. This liquid gets discarded. Chop 1 bell pepper of each color such as red, green, orange and yellow or 10 mini sweet peppers that are red orangear and yellow and 1 large green bell pepper.

Chop 1 onion or shallot and 3 cloves of garlic and set these aside. Add 1/4 cup of olive oil to a large coldero on stove top and add the drained rice and fry until there is a fragrance that is coming from the rice itself. Add 1 can of tomatoes. It has to say Roma tomatoes on the can. Cento brand is very amazing and this is reasonalble too. Add the cooked unseasoned black beans, the bell peppers and onions or shallots with the garlic that was set aside. Add 3 slivers of orange rind, the safron infused water, add either 1 bullion cube or 2 pinches of bullion powder or 3 shakes of either adobo or goya seasonador, 3 dashes each of maggi or knorr aroma, balsamic vinegar, 1 container of any type of mushrooms, if you are using portobello then use the caps only and cut in to tiny pieces. Add 1/2 bag of mixed vegetables, 1 chili of any type, 1 pinch each or paprika, thyme, parsley and oregano.

Cover and let the paella cook for 20 minutes by letting the rice mixture come to a rolling boil and then reduce the heat to low, stir and cover the coldero and let cook. Stir occationally and if there is little liquid remaining in the rice mixture then turn off the heat and let stand while it is still covered for another 20 minutes. Fluff and serve with some olives and cheese on the side. I am also going to do other paella dishes in the future Inshallah depending on how my sugar levels are doing. Cheers!!!!!!!

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