MOROS Y CRISTIANOS (Cuban black beans and white rice, for eight)
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This is a great use for leftover Caribbean black beans. Since the frijoles negros recipe included in the beans section already has ample onion, bell pepper, garlic and spices, you can eliminate step two below. Soak the rice as directed in step one, then warm the leftover beans gently in a medium saucepan with a tight-fitting lid. Add the chicken stock, rice, salt and pepper called for in step three, and complete the recipe as instructed.
3 cups long grain white basmati rice
¼ cup olive oil
2-1/2 cups onion, diced
2-1/2 cups green bell pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
4-1/2 cups cooked black beans, drained (see frijoles negros recipe)
2 teaspoons salt
½ teaspoon pepper
4-1/2 cups chicken stock
- Measure rice into a fine-mesh strainer and place into a bowl of cold water to soak for 30 minutes. Remove sieve from water and drain rice for 20 minutes. (Soaking and drying the rice thoroughly are important to remove the starch from the kernels before cooking. Otherwise, your rice may be gummy.)
- Heat oil in a large eight quart saucepan with a close-fitting lid. Saute the onion and green pepper in the oil until tender. Add the garlic and saute for another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about 5 minutes, stirring gently.
- Stir in the chicken stock, rice, salt and pepper. (Do not stir again until rice is finished). Bring to a boil, reduce heat to lowest possible setting, cover pot tightly (use both a tea towel and lid) and cook about 25 minutes.
- Turn off heat and let rice stand, still covered, 5 minutes more. Remove cover, remove bay leaf (if you’ve used one) and fluff rice with a fork. Serve hot drizzled with olive oil.
adapted from Jorge Castillo, Glenn M. Lindgren and Raul Musibay, Three Guys from Miami Cook Cuban