Spanish-Style Garlicky Beans and Saffron Rice

Ingredients

• 1 tbsp olive oil
• 4 cloves garlic
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 can (15 oz / 425 g) canned cannellini beans (drained and rinsed)
• 3/4 cup vegetable broth or water
• a pinch saffron threads
• 3/4 cup long-grain rice (or jasmine)
• 1/4 tsp salt
• 1/8 tsp black pepper(optional)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic. Rinse and drain the beans. Measure rice, broth/water, spices, and saffron.

2. 2

   Cook the saffron rice: In a small pot, add rice and 1 1/2 cups water (or broth). Warm over medium heat until simmering, then add saffron threads, salt, and pepper. Reduce to low, cover, and cook until rice is tender, about 18 minutes.

3. 3

   Cook the beans: While the rice cooks, heat olive oil in a skillet over medium heat. Add garlic and cook 30–60 seconds until fragrant. Stir in smoked paprika and cumin, then add beans and broth/water. Simmer gently, uncovered, until the flavors meld and the liquid slightly reduces, about 20 minutes. Stir occasionally.

4. 4

   Finish and serve: Taste beans and adjust salt/pepper. Stir lemon juice into the beans if using. Fluff the rice and serve beans over (or alongside) the lightly saffroned rice.