Moros y cristianos (black beans & rice)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Basic Black Beans* | ||
| 3 | 6\" pieces of slab bacon | |
| 2 | Garlic cloves; crushed | |
| 2 | tablespoons | Olive oil |
| 1 | cup | Liquid from previously cooked black beans |
| 1 | cup | Rice, uncooked |
| ½ | cup | ;Water |
| ½ | cup | Black beans; drained |
| ½ | teaspoon | Olive oil |
Directions
*See Basic Black Beans recipe below Prepare Basic Black Beans recipe, reserving liquid from beans.
In a 2-qt. saucepan, saute slab bacon and garlic in olive oil until they are lightly browned. Remove from pan; set aside.
Put rice in the pan and cook until it begins to crackle. Add water and liquid from black beans. Cover and cook over medium-low heat until rice is rather dry (water will be almost completely absorbed) and almost tender. Add black beans and olive oil; cook a little longer until rice is tender but not too soft or mushy. Mix in browned pieces of bacon and garlic. Serve hot.
Recipe from Sandy Vasquez of Honduras and Miami, FL, who got the recipe from her Cuban grandmother. Tried on 09/01/90 when Sandy taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville, KY 40204. Posted by Cathy Harned.
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