Moors And Christians Rice - White Rice And Black Beans - ...

By á-170456

Ingredients

• THE BEANS:
• 1/2 pound black beans
• 12 cups water
• 1 medium Spanish onion peeled
• 1 medium green pepper cored, seeded
• 6 cachucha peppers (available in Hispanic markets)
• THE RICE AND BEANS:
• 3 tablespoons extra-virgin olive oil
• 1/4 pound slab bacon finely diced
• 3 garlic cloves finely minced
• 1 medium Spanish onion finely chopped
• 1 medium green bell pepper finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 1 bay leaf
• 2 cups long grain rice, Uncle Ben’s works best
• 4 cups reserved liquid
• 1 tablespoon vinegar
• 1 tablespoon dry sherry
• 2 teaspoons salt or to taste

Details

Servings 8

Preparation

Step 1

Cooking The Beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook.

Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans.

Wash the rice in cold water until the water runs clear, drain, and set aside.

Cooking The Rice And Beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease.

Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates -- you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.

This recipe yields 8 servings.