Saffron Rice, Spicy Black Beans, Chunky Salsa

Ingredients

1 c black beans
4 c water
1 onion
1 carrot
1/2 c green peppers
1 chili
2 garlic
1 bay leaf
1 ts soy sauce
1/2 ts cumin
1/4 ts pepper flakes
2 1/4 pinch vegetable stock saffron threads
7/8 c onions
2 ts olive oil
1 garlic clove
1/2 ts turmeric
1 1/2 c rice
2 c tomatoes
1/2 avocado
1/2 c cucumbers
2 tb coriander
1 tb lime juice
1 ts chili peppers
4 quart saucepan
1/4 stock
2 quart saucepan over low heat
2 c stock
8 cups custard with no-stick spray
3/4 cup warm rice
1/2 cup 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.