Moros y Cristianos (Moors and Christians)
Cuban dish of black beans and rice with peppers, onions, and garlic.

Recipe by Paul Mayville

Ingredients

• 1 cup dry black beans, soaked overnight
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 cups water
• 1/2 pound thick sliced bacon (approx. 6 slices)
• 1/2 medium onion, chopped
• 1/2 medium green bell pepper, chopped
• 2 cloves garlic, minced
• salt and pepper, to taste
• 2 cups long-grain rice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar

Directions

Drain beans in colander and rinse thoroughly. In a large (4 quart) sauce pan over high heat, bring black beans, cumin, chili powder, oregano, bay leaf, and water to a boil. Reduce heat to medium and cook, covered, for 1 1/2 hours.

Preheat oven to 350 degrees. Slice bacon crosswise into 1/4 inch strips and brown in a large saute pan over medium heat. Add onion, garlic, salt and pepper and sweat until aromatic, stirring often. Add rice and stir to coat. Continue stirring until rice begins to smell slightly nutty.

Add cooked beans and 3 cups of the cooking water, vinegar and sugar. Raise heat to high and bring to a boil, stirring occasionally. Cover and place pan in oven to cook for 15 minutes.

Allow to rest at room temperature, covered, for 10 minutes before serving.

Serves 8