Moros y Cristianos (Black Beans and Rice)

Memories of a Cuban Kitchen, p. 204

4 ounces slab bacon, rind removed and cut into 1/4 –inch dice, or 5 tablespoons pure Spanish olive oil

1 medium-size onion, finely chopped

1 medium-size green bell pepper, seeded and finely chopped

2 cloves garlic, finely chopped

1 cup dried black beans, rinsed, soaked overnight, and prepared according to directions on package to yield 2 to 2 ½ cups cooked black beans, or two 16-ounce cans black beans, undrained

2 cups raw converted white race

4 ½ cups water

2 teaspoons salt

1 bay leaf

2 tablespoons pure Spanish olive oil

¼ teaspoon ground cumin

Freshly ground black pepper to taste

This is a great chopping experience, if only for the delicious smell.

In a large saucepan, cook the bacon 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. 

...we're gonna need a bigger pot.

Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes.

Yeah. A REALLY big pot. Because this recipe is REALLY big.

Mind the water/rice ratio that your own bag of rice calls for. It might not be quite the same as the recipe instructions.

Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve. 

It's not a Cuban beer, but it's the closest thing I had in the fridge. 

My Rating: 3/5 "This is a great freeze/reheat recipe, which is fortuitous since it makes so much! What this little dish lacks in flavor pizzazz it makes up for with the great feeling you have after you eat it and the money you save making it."