Moros y Cristianos

Ingredients

• 300 g black beansSubstitute: canned black beans
• 400 g long grain riceSubstitute: medium grain
• 1 large green bell pepper
• 1 large onion
• 5 cloves garlic
• 2 tsp cumin
• 1 tsp oregano
• 2 whole bay leaf

Instructions

1. 1

   Soak black beans overnight. Cook in fresh water until tender, about 1.5 hours. Reserve beans and their broth.

2. 2

   Make a sofrito: saute diced onion, bell pepper, and garlic in olive oil until fragrant.

3. 3

   Add cumin, oregano, and bay leaves. Cook 1 minute.

4. 4

   Add rice and stir to coat with the sofrito.

5. 5

   Measure bean broth and add enough with water to equal 2:1 liquid to rice ratio. Add the beans.

6. 6

   Bring to a boil, reduce to low, cover tightly, and cook 20-25 minutes without lifting the lid.

7. 7

   Fluff with a fork, season with salt and a splash of vinegar. The rice should be slightly tinted from the beans.