Moros y Cristianos (Black Beans and Rice)
Contributed by Chef Eddy Fernández Monte (Cuba)
Ingredients & Directions
- 304 grams of rice
- 76 grams of black beans
- 460 ml of water
- 24 grams of bacon
- 80 grams of onion
- 30 ml of oil
- 60 grams of peppers
- 4 grams of ground oregano
- 1 bay leaf
- 8 grams of garlic
- 4 grams of ground cumin
- Salt to taste
Choose and wash the beans, soak them in water for 10 to 12 hours. Refrigerate.
Cook on moderate heat with the same water of soaking.
Chop the bacon. Peel and chop the onion and peppers. Finely chop the garlic.
Heat the oil and fry the bacon, garlic, onion and chili. Add oregano, cumin, and laurel.
Incorporate the soft beans with the broth from cooking. Add a pinch of salt.
Wash the rice and add when it starts to boil, stir. When it starts to boil again, cook for 20 minutes.