Ingredients
Printable version of recipe here.

For the Black Bean Chili
200g black beans, soaked overnight
2 onions, chopped
2 garlic cloves, chopped
450ml canned cocktail tomatoes
2 tablespoons olive oil
1 teaspoon cumin powder
1 teaspoon paprika powder
1 bay leaf
1/2 teaspoon dried chili flakes
1 tablespoon lime juice
Salt and Pepper

For the Saffron Rice
250g Basmati rice, washed
1 teaspoon saffron strands
1/2 lime, zest and juice
2 tablespoons Ghee or clarified butter
1/2 teaspoon salt

For the Papaya Guacamole
240g papaya, cubed
1/2 red chili, finely chopped
2 tablespoon lime juice
1 garlic clove, finely chopped
1 tablespoon coriander leaves, finely chopped
1 tablespoon olive oil
1/2 teaspoon Dijon mustard
Salt and Pepper

Method 

For the Black Bean Chili

Either using a pressure cooker or a pot with water, cook the beans until soft.

In a separate saucepan heat the oil and sauté the onions and garlic until transparent. Add the spices - cumin, paprika, bay leaf, and chili flakes, and continue to sauté for a another minute or so.

Pour in the cocktail tomatoes with juice, salt and pepper. Allow the mixture to simmer for approx. 10 minutes until reduced, then add the beans. Simmer for a further 15 minutes. Finally drizzle with lime juice.

For the Saffron Rice

In a large saucepan bring approx. 600 ml water with salt, saffron strands and lime juice and zest to a rolling boil. Allow to steep for 5 to 10 minutes.

In a heavy pan heat the ghee and add the rice. Cook for a good minute, then pour in the saffron water and bring to a boil. Covered, simmer for 10 minutes or until the rice is cooked.

For the Papaya Guacamole

Using the back of a fork gently mash the papaya cubes. Add all the other ingredients and mix well. Salt and pepper to taste.

Serve in small individual bowls.