- Cooking Time:
- Preparation Time:
- 1 pound dried black beans
- 4 tablespoons virgin olive oil
- 8 cloves garlic, peeled, mashed and left whole
- 2 bay leaves
- 5 cups of water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 1 large onion, chopped
- 1/2 green bell pepper, cored, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups long grain white rice
- 1/2 cup sauvignon blanc wine
- 1 tablespoon vinegar
- Additional water if needed
- Additional salt and freshly ground black pepper if needed
- 1 large white onion thinly sliced
- Additional virgin olive oil
- Check the beans for foreign particles (stones, broken beans, etc,) and
- discard. Rinse beans in cold water. Drain and place in a large glass or
- stainless steel pot or bowl. Soak, covered, over night in five cups of
- cold water. Transfer beans and water to the cooking pot, (you should
- have about 1 1/2 inches of water covering the beans) bring to a boil over
- high heat; add garlic cloves and bay leaves. Reduce heat, cover and
- simmer until beans they are tender, about 1 1/2 to two hours (or pressure
- cook 15 minutes after the pressure cook has started whistling).
- While beans are cooking, bring 1/4 cup olive oil to high heat, add
- chopped onion and chopped pepper. Reduce heat to medium, cook until onions
- are translucent. Add the 4 cups of rice, the cumin and oregano and stir
- them into the sofrito. Saute everything together for about five minutes
- making sure the rice gets coated with the rest of the ingredients.
- Set aside.
- Preheat the oven to 400 degrees F.
- When beans are tender, carefully strain them with a colander, set aside.
- You should have about four cups of cooked beans and you need four cups
- of liquid. (including the beans liquid, the wine and the vinegar).
- Measure the liquid, including the wine and vinegar and if the liquid is
- not enough add water to make four cups.
- In a heavy oven proof flat casserole, carefully mix the beans and the
- rice-sofrito mix, then pour the liquids over them. Adjust for salt and
- pepper. Remember the casserole should have enough room for the rice to
- double its volume as it cooks. Cover tightly with aluminum foil. And cook
- in the preheated oven for an hour and a half.
- Be careful when you uncover it because the steam will come out and could
- burn you. Taste the rice for doneness and if it is not completely cook,
- sprinkle it with water (up to 1/2 of a cup of warm water) and cook,
- covered, for an additional 10 to 15 minutes in the oven.
- Transfer the Moros to a serving platter, place the white onion rings on
- top to garnish and sprinkle with additional olive oil.
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