Dairy-Free Cuban Black Beans and Rice (Moros y Cristianos)

Ingredients

• 1 lb Black Beans
• 1.5 cup Long Grain Rice
• 3 tbsp Olive Oil
• 1 medium Onion
• 1 medium Green Bell Pepper
• 4 cloves Garlic
• 1 tsp Cumin Powder
• 1 tsp Oregano
• 1 leaf Bay Leaf
• 4 cups Vegetable Broth
• 1 tbsp White Vinegar
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Place the 1 lb of black beans in a large bowl and cover them with at least 6 cups of cold water. Let the beans soak for at least 4 hours, or preferably overnight. Before cooking, drain the 1 lb of black beans and rinse them thoroughly under cold running water.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat (approximately 350°F / 175°C). Add the 3 tbsp of olive oil. Once the olive oil is shimmering, add the 1 medium onion, chopped into 1/2-inch pieces, and the 1 medium green bell pepper, chopped into 1/2-inch pieces. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened and the onion is translucent.
3. 3Add the 4 cloves of garlic, minced, along with the 1 tsp of cumin powder and the 1 tsp of oregano to the pot. Stir constantly for 1 minute until the mixture is fragrant, being careful not to burn the garlic.
4. 4Pour the 4 cups of vegetable broth into the pot. Add the drained and rinsed 1 lb of black beans and the 1 leaf bay leaf. Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 40-45 minutes, or until the black beans are tender when pierced with a fork.
5. 5Carefully remove and discard the 1 leaf bay leaf from the pot. Stir in the 1 tbsp of white vinegar, the 1 tsp of salt, and the 1/2 tsp of pepper into the cooked beans.
6. 6While the beans are simmering, in a separate medium saucepan, combine the 1.5 cups of long grain rice with 3 cups of cold water. Bring the water to a boil over high heat (approximately 212°F / 100°C). Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, fluff the cooked rice gently with a fork.
7. 7To serve, spoon a portion of the cooked black beans over a portion of the fluffed rice.

Related Guides