Monday, December 23, 2013

Moros y Cristianos

Here’s what you need: (This make enough to feed a huge crowd!)
1 ½ C dried black beans
¼ C olive oil
2 ½ C chopped green pepper (or red pepper)
2 ½ C chopped onion
4 cloves garlic, minced
3 t cumin
1 t oregano
2 bay leaves
3 T white vinegar
2 T tomato paste
2 t salt
 1 t black pepper
4 ½ C vegetable or chicken stock (the best quality)
3 C long grain white rice

Here’s what you do:
Cover the dry beans with 4 cups of water in a 2 quart pan. Do not add salt at this point. Bring to a full boil and boil for 3 minutes. Remove from heat. Cover and allow to sit for one hour.

After an hour, drain and rinse the beans. Cover with fresh water. Bring to a boil, reduce heat to simmer, cover and cook until tender – about 40 minutes. Drain and set aside.

In a large pot or Dutch oven sauté the peppers and onions in the olive oil until tender. Add the garlic and cook for another minute. Add the spices, tomato paste, vinegar and beans. Stir gently and cook for a few minutes. Do not add salt at this point.

Rinse the rice thoroughly until the water runs clear. Add the rice to the pot. Pour the stock over the beans and rice. Stir, bring to a simmer, cover and cook gently for about 20 minutes – or until the rice is fully cooked.

Season with salt and pepper. Serve with a drizzle of olive oil, fresh limes, cilantro, avocado, and tortillas.

Tracy's Living Cookbook