(Serves )
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45 mins
Serves 4 (2 - 8)
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Top and tail the fresh beans and cut them into pieces.
Put the beans in a small pot and add most of the boiling water. Simmer until just cooked, frozen beans will only need 3 -4 minutes approximately.
Put the rest of the water into a small bowl and add the saffron, set this aside.
Once cooked, drain the beans but keep the cooking liquid.
Finely chop the onion and fry gently in the oil or butter until softened.
Add the meat and cook until it is browned and all of the meat juices have evaporated.
Add the peeled and chopped tomato, the drained beans and the washed and drained rice.
Add the saffron infused water to the cooking liquid from the beans and measure it out to the original amount of water in the ingredients. Add more water if necessary.
Add the salt, stir, put the lid on the pot and cook slowly until all of the water has evaporated.
Leave to rest for 5 - 10 mins before serving.