Moors And Christians Rice - White Rice And Black Beans Recipe - Cooking Index
Moors And Christians Rice - White Rice And Black Beans Recipe - Cooking Index
| The Beans | ||
| 1/2 lb | 227g / 8oz | Black beans |
| 12 cups | 2844ml | Water |
| 1 cup | 62g / 2.2oz | Spanish onion - peeled (medium) |
| 1 cup | 237ml | Green pepper - cored, seeded (medium) |
| 6 | Cachucha peppers (available in Hispanic ma | |
| The Rice and Beans | ||
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 1/4 lb | 113g / 4oz | Slab bacon - finely diced |
| 3 | Garlic cloves - finely minced | |
| 1 | Spanish onion - finely chopped (medium) | |
| 1 | Green bell pepper - finely chopped (medium) | |
| 1 teaspoon | 5ml | Cumin powder |
| 1 teaspoon | 5ml | Oregano |
| 1 | Bay leaf | |
| 2 cups | 320g / 11oz | Long grain rice, Uncle Ben's works best |
| 4 cups | 948ml | Reserved liquid |
| 1 tablespoon | 15ml | Vinegar |
| 1 tablespoon | 15ml | Dry sherry |
| 2 teaspoons | 10ml | Salt - or to taste |
Cooking The Beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook.
Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans.
Wash the rice in cold water until the water runs clear, drain, and set aside.
Cooking The Rice And Beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease.
Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates -- you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.
This recipe yields 8 servings.
Description:
"{Moros Y Cristianos}"
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9616) - from the TV FOOD - NETWORK
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