Cuba / Side
Moros y cristianos
Rice cooked in the liquid from black beans, which darkens it and gives it all their flavour.
Ingredients
- Black beans, soaked overnight300 g
- Long-grain rice400 g
- Onion1
- Green pepper1
- Garlic5 cloves
- Bay leaves2
- Ground cumin1 tsp
- Oregano1 tsp
- Wine vinegar1 tbsp
- Olive oil60 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Boil the beans in three litres of water with the bay for an hour, to nearly done. Do not drain: the liquor is the base of the dish.
Fry the onion and pepper in the olive oil for fifteen minutes until soft, adding the garlic, cumin and oregano for a minute.
Measure the bean liquor: two parts liquid to one part rice by volume. Top up with water if there is not enough.
Combine the rice, beans, liquor, half the sofrito and the vinegar, season and bring it to the boil.
Lower the heat, cover and cook twenty minutes without lifting the lid. Let it stand ten minutes and fork the rest of the sofrito through.
