CUBAN MORRO Y CHRISTIANOS (BLACK BEANS AND RICE)
- 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.
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.