Moros Y Cristianos (Cuban Rice Cooked in Black Beans) - Cultural Cuisine

2 cloves garlic, peeled, about 1 heaping tablespoon

2 teaspoons salt

2 tablespoons olive oil

¾ cup onion, finely chopped

¾ cup green pepper, seeded and finely chopped

¾ cup red and yellow bell pepper, seeded and finely chopped

4 Roma tomatoes, chopped, or 1 heaping tablespoon tomato paste

1 bay leaf

2 teaspoons ground cumin

2 teaspoons dried oregano

5 cups long-grain white rice, such as jasmin

1 lb dried beans (can use 2 (15 1/2-ounce) cans black beans, not drained in a hurry

2 cups water

1 tablespoon apple cider vinegar

1 pound smoked ham hock, or 1/4 pound bacon (about 6 strips), chopped - Optional

Quick soak beans

Clean and sort dry beans. Put beans in large pot and add cold water to cover 1” water above beans.  Cover pot and cook on high heat until water comes to boil. Boil 1 minute, then turn off the heat and let stand covered for one hour.  Do not discard the water.

Make sofrito

Mince garlic into a paste with a knife. Set aside.

Sauté the vegetables in oil over medium high heat until limp and translucent. Add salt, cumin and oregano, and rice, and stir to mix well and coat rice with oil. Reduce heat to low, and allow the sofrito to simmer for 10 minutes or so, stirring occasionally, until flavors merge.

Remove from heat and set aside.

Cook beans

After soaking beans, place the pot over high heat, making sure there is still an inch of water above the beans.  Stir in sofrito and rice mixture. Add bay leaf. Add vinegar. Bring to boil for 1 minute, then reduce heat to low, and simmer covered until beans are soft and tender, still mostly whole, and not watery, and like a thick gravy.  Stir pot periodically, more frequently as it thickens. Could take 2-4 hours. Remove from heat.

(Optional: Add ham hocks if desired, and remove after 1½ hour cooking. Shred and add meat to pot.)

Cooking notes.

You can cook rice separately, in proportions of 1 cup rice to 2 cups water, until water is absorbed by the rice, to extend servings.  Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork. If rice and beans are served separately, allow about 50/50 proportion on plate.

Canned black beans can be used, but flavor is sacrificed.

You can prepare the recipe in its entirety the night before, just warm the dish before serving. Sprinkle about 1/4 cup of water over the rice to make sure it does not dry out when reheated.