Moros y Cristianos/ Cuban Style Black Beans and Rice

 

CUBAN STYLE BLACK BEANS & RICE

WHAT YOU'LL NEED:

1 & 1/2 cups black beans, dried

1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced

2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice

DIRECTIONS:

Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for 20 minutes. Remove from the heat and let it stand, covered for one hour.

Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 45 to 50 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice and salt and pepper to taste. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes -- until the rice is fully cooked.

Adjust Salt and Pepper if need be, Remove the bay leaf. Serve Hot