CUBAN BLACK BEANS and RICE - MOROS y CRISTIANOS

CUBAN BLACK BEANS and RICE - MOROS y CRISTIANOS

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	1 lb. (2 cups) Black Beans, cooked (see recipe below)
	5 slices Bacon, chopped fine
	1½ cups Chicken Stock or canned reduced fat Chicken Broth
	6 Tablespoons Olive Oil
	1 medium Onion, peeled, ends discarded, chopped coarsely
	2 cloves Garlic, peeled, mashed and minced
	¼ Red Bell Pepper, both ends discarded, seeded, pith removed and finely chopped
	1 cup Celery, finely chopped
	2 Tablespoons distilled White Vinegar
	1 Bay Leaf
	1 medium Tomato, cored, seeded and minced
	Salt and ground Black Pepper to taste
	3 cups White or Yellow Rice

Good Cuban Black Beans and Rice, known on the island as Moros y Christianos, is actually two recipes cooked separately and combined into this hearty one dish meal as it is served. This recipe serves one helping to 3 to 4 persons. We often recommend preparation of a double recipe.

First, the Black Beans..... sorting, rinsing thoroughly, covering with fresh water, soaking overnight, draining, rinsing once again, covering with water again and cooking. Believe me, it is worth all of the effort.

Open a 1 pound package of dry black beans (2 cups)
Into a large pot, pour the beans. Look for and discard STONES and other non-bean things.
Under fresh running water, then rinse the beans thoroughly.
Drain the beans and cover the large pot with 6 to 8 cups of clean water.
Bring the pot of beans and water to a rolling boil, stirring frequently.
Reduce the heat and simmer the black beans in the large pot with the lid slightly open for 1½ hours until the beans are very tender.
Drain the cooked black beans (do not rinse again) and set aside, warm, in a covered bowl.
In the pot that you used to cook the beans, heat the olive oil.
Add the bacon, onion, garlic, celery and green pepper into the hot oil.
Cook, stirring constantly until onion is translucent.
Add chicken stock or broth until these ingredients are completely covered.
Add bay leaf, vinegar, tomato.
Bring this mixture to a boil, stirring frequently. Lower the heat and simmer for 10 minutes.
Add in the drained beans.
Add in more chicken stock or broth until bean and seasoning mixture is covered.
Simmer for 45 minutes, stirring occasionally. Keep covered.
Remove the bay leaf and discard it.

Part two. . . . . the Rice..... prepare your favorite rice per the package instructions.

Finally. . . . . in large individual soup bowls, place a mound of the hot cooked white rice.
Ladle the piping hot black bean soup into the bowls over the rice.
Serve very hot with warm buttered Cuban bread and Tabasco sauce on the side as garnish.

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