Moros Y Cristianos (Cuban Black Beans and Rice)

Ingredients

Fresh cilantro

1/4 cup, roughly chopped

Salt and pepper

to taste

Bay leaf

1 leaf

Paprika

1 teaspoon

Cumin

1 teaspoon

Garlic

4 cloves, minced

Green bell pepper

1, diced

Onion

1 large, diced

Olive oil

2 tablespoons

White rice

2 cups, uncooked

Black beans

2 cups, dried

Instructions

1. The day before, rinse the black beans under cold water, then soak them in a large bowl of water overnight. The next day, drain and rinse the beans again.
2. In a large pot, warm the olive oil over medium heat. Add the diced onion, green bell pepper, and minced garlic. Sauté the vegetables until they are soft and fragrant, about 5 minutes.
3. Add the soaked black beans to the pot, followed by the cumin, paprika, bay leaf, salt, and pepper. Stir everything together to make sure the beans are well coated in the spices.
4. Pour in enough water to cover the beans by approximately 2 inches. Bring the water to a boil, then reduce the heat to low and allow the beans to simmer for about 1 hour, or until they are soft and tender.
5. While the beans are simmering, prepare the white rice according to the package instructions.
6. When the beans are done, remove the bay leaf and taste the beans. Adjust the seasoning with additional salt and pepper if necessary.
7. To serve the Moros y Cristianos, spoon a generous serving of black beans over a bed of cooked white rice.
8. Finish the dish with a sprinkle of freshly chopped cilantro. Serve hot and enjoy!