Cuban Black Beans and Rice (Moros y Cristianos)

100 Recipes by America's Test Kitchen (#71 p240)

To make this vegetarian, omit the salt pork.
Soak Beans
  • Combine and soak 8-24 hours.
  • Drain and rinse well.
2 qt water
1 1/2 T salt
1 c dried black beans, picked over and rinsed
Prep Veggies
2 large green bell peppers, halved and gutted, divided
1 large onion, halved at equator, peeled, root end left intact, divided
1 head garlic (5 cloves minced, rest of head halved at equator with skin left intact)
  • Set 4 qt measuring cup in colander in sink.
Cook Beans
  • Bring to simmer, med-high.
  • Cover, reduce to low, 30-35 min, until beans are just soft.
previous drained beans
previous one pepper half
previous one onion half, root end intact
previous head of garlic, skin intact
2 c chicken broth
2 c water
2 bay leaves
1 t salt
  • With tongs, remove veggies and bay leaves.
  • Drain in colander, reserving 2 1/2 c bean cooking liquid.
  • If not enough bean liquid, add with water.
  • Do not wash dutch oven.
Prep
  • Oven to 350°, middle rack.
  • Wash rice.
Food processor, rough 1/4 inch pieces, about 8 pulses.
remaining peppers, chopped 2 inches
remaining onions, de-rooted, chopped 2 inches
Meat (Optional)
Cook over med-low until lightly brown and rendered, 15-20 min.
6 oz lean salt pork, diced 1/4 inch
1 T oil
Veggies
Cook over medium until beginning to brown, 10-15 min.
1 T oil
previous chopped peppers and onions
4 t ground cumin
1 T oregano, minced
Until fragrant, ~1 min.
previous minced garlic
Rice
Add and stir to coat, ~30 sec.
1 1/2 c long grain white rice, rinsed and drained
Finish
  • Bring to simmer over med-high.
  • Transfer to oven until liquid is absorbed and rice is tender, ~30 min.
  • Fluff with fork and let rest, uncovered, 5 min.
previous cooked beans
reserved bean liquid
2 T red wine vinegar
1/2 t salt
Serve, passing garnishes separately.
2 scallions, sliced thin
lime wedges