Saffron Rice, Spicy Black Beans, Chunky Salsa

Ingredients

260 gr black beans
950 ml water
1 onion
1 carrot
65 gr green peppers
1 chili
2 garlic
1 bay leaf
5 ml soy sauce
1 gr cumin
1 gr pepper flakes
1 ml vegetable stock saffron threads
100 gr onions
10 ml olive oil
1 garlic clove
1 gr turmeric
180 gr rice
300 gr tomatoes
1/2 avocado
50 gr cucumbers
12 gr coriander
16 ml lime juice
2 gr chili peppers
3,800 ml saucepan
1/4 stock
1,900 ml saucepan over low heat
475 ml stock
1,700 gr custard with no-stick spray
90 gr warm rice
60 gr beans to top with more rice to cover the beans

Instructions

each cup onto a dinner plate. Top with the salsa and soy yogurt. Garnish with the coriander. Serves 4.