Black Beans with Saffron Orzo Primavera

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Black beans are one of the best vegetable proteins around—one cup has twice the amount of protein as in a glass of milk. The meatiness of black beans makes them ideal for picking up assertive flavorings. In this dish the beans are combined with orzo—complementary proteins—brilliantly colored with saffron and fresh vegetables.

If you’re soaking and cooking dried black beans, make a big batch, one and a half pounds or more. You can freeze the cooked beans in two-cup containers, and have them on hand for soups and main-course dishes like this.