Moros y cristianos
Rice cooked in the liquid from black beans, which darkens it and gives it all their flavour.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the beans in three litres of water with the bay for an hour, to nearly done. Do not drain: the liquor is the base of the dish.
Fry the onion and pepper in the olive oil for fifteen minutes until soft, adding the garlic, cumin and oregano for a minute.
Measure the bean liquor: two parts liquid to one part rice by volume. Top up with water if there is not enough.
Combine the rice, beans, liquor, half the sofrito and the vinegar, season and bring it to the boil.
Lower the heat, cover and cook twenty minutes without lifting the lid. Let it stand ten minutes and fork the rest of the sofrito through.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Sarang · Public domain