Cuban black beans and rice - Moros Y Cristianos

• Gluten free

• Meat

  • 1/4 lb Bacon

• Produce

  • 1 Bay leaf, dried
  • 1 Bay leaf
  • 1/2 lb Black beans, dried
  • 2 Garlic cloves
  • 1 Green bell pepper
  • 1 cup Green bell pepper
  • 1 Onion, medium
  • 1 cup Onion
  • 1 tsp Oregano, dried

• Pasta & Grains

  • 2 cups Rice

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on cookingtheglobe.com

Description

Directions

• The beans. Soak the beans in cold water overnight. Drain and place in a pot with 2 1/2 quarts (litres) of fresh water.
• Add the onion, garlic, green bell pepper and bay leaf. Bring to a boil, reduce the heat and simmer covered for 45-60 minutes or until the beans are tender but firm. Check regularly and skim the foam off the surface.
• Drain the beans and reserve 4 cups of the liquid. We will need it later.
• The rice and beans. Heat the oil in a large pan, add the bacon and cook for about 3 minutes until brown.
• Add the onion, green bell pepper, cumin, oregano, bay leaf and saute until onion wilts, about 5 minutes. Add rice and stir thoroughly. Add the beans, reserved liquid, vinegar, salt and cook uncovered until liquid has almost evaporated.
• Stir with a fork, reduce the heat to low and cook covered for 20 minutes. Turn off the heat and let stand for 10 minutes more. Enjoy!

Nutrition