Moros y Cristianos

Step by stepInstructions

1. If using dried beans, soak them overnight, then simmer with a bay leaf in 5 cups (1.2 L) of water until tender, about 1½ hours, and reserve the cooking liquid. If using canned, drain and rinse the beans, top up the canned liquid with water to make 3 cups (720 ml).
2. In a heavy pot, heat the oil over medium heat and cook the onion, bell pepper and garlic until soft, about 8 minutes.
3. Add the cumin, oregano and remaining bay leaf, then stir in the beans and 3 cups (720 ml) of the bean liquid, and season with salt.
4. Bring to a boil, stir in the rice, and return to a rolling boil.
5. Reduce the heat to low, cover tightly, and cook undisturbed for 20 to 25 minutes, until the rice has absorbed the liquid.
6. Uncover, fluff gently with a fork, and let the pot rest for 5 minutes off the heat.
7. Serve hot alongside ropa vieja, lechón asado or fried fish.