Black Beans

Ingredients Weight Measure
Black beans, dried 6 cups
Water 1 qt.
Onions, halved 3 each
Bay leaves 9 each
Garlic cloves, whole 18 each
TABASCO® brand Original Red Sauce 1/2 cup

Salsa Garnish

Ingredients Weight Measure
Tomatoes, seeded and chopped 18 each
Onions, chopped* 6 cups
Olive oil 1-1/8 cup
Wine vinegar 3/8 cup
Cumin, ground 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Basil or parsley, fresh, chopped 2 Tbsp.
Black pepper 1/4 cup

Saffron Rice

Ingredients Weight Measure
Water 1 qt.
Salt 1 Tbsp.
Rice 6 cups
Saffron 1 tsp.


  1. To prepare the Black Beans, rinse and sort the beans. Put into a large, heavy pot with lid. Cover with 1 qt. water. Bring to a boil, cover, and remove from the heat. Let stand for 2 hours.
  2. Add the halved onions, bay leaves, garlic, and 1/2 cup TABASCO® Sauce to beans. Place over low heat and cook, covered, until the beans are tender, about 1 to 2 hours. Check water and add more if needed while cooking.
  3. Remove and discard the onion, bay leaves, and garlic cloves. Keep beans warm.
  4. Prepare the Salsa Garnish about 1 hour before serving. Place the tomatoes and onions into a mixing bowl. Add the olive oil, vinegar, cumin, and 2 Tbsp. TABASCO® Sauce, parsley or basil and black pepper to taste. Toss to blend.
  5. To prepare the Saffron Rice, bring 1 qt. water to boil in a heavy saucepan with tight-fitting lid. Add the salt, rice, and saffron. Stir well, cover, reduce heat and simmer for 20 minutes or until rice has absorbed all the water.
  6. Place the Saffron Rice, Black Beans, and Salsa Garnish into separate bowls for service.

Yield: 24 servings

*Use Vidalia onions for the salsa garnish if available. If not, use other sweet onions such as Maui, Walla Walla, Texas 1015 or Imperial Sweet. Recipe can be cut in half, but it is best not to double, as cooking times will vary depending on the size and thickness of cookware used.