Yellow Rice - Red Beans

Beans - Ingredients:
1 qt cooked red beans
1/2 C. diced yellow onions
1/2 C. diced yellow peppers
1/2 C. diced green peppers
1/2 C. diced red peppers
2 Tbsp. Chopped garlic
2 Tbsp. Red wine vinegar
1 Tbsp. blackening spice
1/4 C. honey
3 1/2 oz. Chopped Chipolte peppers
1/2 Tbsp. Taqbassco Sauce
2 Tbsp. Molasses
2 Tbsp. Tomato paste
1 qt. chicken broth
1/4 C. cornstarch
1/4 C. water
2 Tbsp. Olive oil

In a medium sized stockpot, heat the olive oil and saute' the onions, garlic until the onions appear translucent. Add the peppers and the blackening spice and continue to saute'. In a small separate bowl dissolve the cornstarch in the water and set aside. Continue to add the remaining ingredients and let simmer for 30 minutes. Stir in the cornstarch and bring to a light boil to allow beans to thicken.

Yellow Rice
Ingredients:
2 C. Jasmine rice
1 pinch saffron
4 C. chicken broth
1/2 Tbsp. Koshar salt

In a medium sized saucepan, simmer chicken broth with the saffron. Add the rice and reduce heat. Cover and let cook until all of the liquids have been absorbed.