Moros y Cristianos (Cuba)
Serves 6
Ingredients
Method
250 g. Black Beans
1 Onion, Chopped
1 Bell Pepper, Chopped
2 Garlic Cloves, Minced
1 tsp. Ground Cumin
1 tsp. Dried Oregano
500 g. Long-grain White Rice
Salt and Pepper to Taste
2 tbsp. Olive Oil
1 Bay Leaf
Soak the black beans in plenty of water overnight.
The next day, drain and rinse the beans. Put them in a large pot and cover with fresh water.
Bring the beans to a boil, then reduce the heat to low and simmer, covered, until tender, about 1 hour.
In a large pan, heat the oil over medium heat. Add the onion, bell pepper, garlic, cumin, and oregano. Cook until the onion is softened.
Add the cooked beans (with their liquid), rice, and bay leaf to the pan. Stir well to combine.
Cover the pan and simmer over low heat until the rice is tender and has absorbed all the liquid, about 20 minutes.
Season with salt and pepper to taste. Serve the Moros y Cristianos hot, often as a side dish to meat or fish.