Moros y cristianos

Ingredients12

• dried black beans250 g
• white rice200 g
• onion, chopped150 g
• green bell pepper, diced120 g
• garlic cloves, minced3
• olive oil2 tbsp
• bay leaf1
• dried oregano1 tsp
• cumin seeds½ tsp
• salt1 tsp
• black pepper½ tsp
• pork ham or bacon, diced (optional)100 g

Method

1. Rinse the black beans and soak them in water overnight; drain before cooking.
2. In a large pot, heat olive oil over medium heat and sauté the chopped onion, diced green bell pepper, and minced garlic until softened, about 5 minutes.
3. Add the soaked beans, bay leaf, oregano, cumin, salt, and pepper; cover with fresh water (about 1.5 L) and bring to a boil, then reduce heat and simmer for 45–60 minutes until the beans are tender.
4. While the beans cook, rinse the rice, then combine with 400 ml water and a pinch of salt in a separate saucepan; bring to a boil, cover, and simmer 15–18 minutes until the rice is fluffy.
5. When the beans are done, discard the bay leaf, taste and adjust seasoning, then gently stir in the cooked rice (and optional diced pork) until evenly mixed.
6. Remove from heat, let the dish rest covered for 5 minutes, then serve hot.