Moros Y Cristianos

Ingredients

• 16 ounces dried black beans – picked over and rinsed
• 12 cups water
• 2 leaves bay
• 3 tbsp olive oil
• 1.5 cups onion – finely chopped
• 1 cup green bell pepper – finely chopped
• 6 cloves garlic – finely chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cups long-grain white rice – rinsed until water runs clear
• 2.5 tsp kosher salt – divided; more to taste
• 0.5 tsp ground black pepper
• 1 tbsp white vinegar

Instructions

1. Pick over and rinse the dried black beans.
2. Combine beans, bay leaves, and 12 cups water in a large pot. Bring to a rolling boil over high heat for 2 minutes, then cover, remove from heat, and let stand 1 hour (quick soak).
3. Return the pot to medium-low heat and simmer uncovered until the beans are just tender but still hold their shape, 45–60 minutes.
4. Set a strainer over a bowl and drain the beans, reserving 4 cups of the bean cooking liquid. Leave the bay leaves with the beans.
5. In the same pot, heat the olive oil over medium heat. Add the onion and green bell pepper and cook, stirring, until softened and translucent, 6–8 minutes. Add the garlic and cook until fragrant, about 1 minute.
6. Stir in the ground cumin and dried oregano and cook 30 seconds. Add the rinsed, well-drained rice; stir to coat and lightly toast, 1–2 minutes.
7. Return the drained beans (with bay leaves) to the pot. Pour in the reserved 4 cups bean liquid. Add 2 tsp of the kosher salt and all the black pepper. Stir once and bring to a boil.
8. Reduce heat to low, cover tightly, and cook without stirring until the rice is tender and the liquid is absorbed, 20–25 minutes; you should see small steam holes on the surface and the pot will sound quiet.
9. Remove from heat and let stand covered for 10 minutes to finish steaming.
10. Uncover, discard the bay leaves, sprinkle in the white vinegar and the remaining 0.5 tsp kosher salt, and gently fluff with a fork. Taste and adjust salt to preference. Serve warm.