Moors and Christians (Moros y Cristianos)

Method

1. 1

   Gather ingredients: 200 g black beans, 2365 ml water, 2 medium onions, 2 medium green bell peppers, 2 ajíes peppers, 1 ham hock, 400 g long-grain white rice, 30 ml vegetable oil, 100 g bacon, 1 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, 15 ml red wine vinegar, 15 ml dry sherry, salt to taste. Tools needed: heavy-bottomed pot, medium bowl, sieve, kitchen fork, knife, cutting board.

2. 2

   Rinse and pick over the beans. Place in pot with 2365 ml water, 1 whole onion, 1 whole bell pepper, ajíes peppers, and ham hock. Bring to a boil then simmer for 2 hours until tender.

3. 3

   Drain the beans, reserving 950 ml of the cooking liquid. Discard the boiled vegetables and ham hock. Reserve 2 cups of cooked beans.

4. 4

   Place rice in a bowl, cover with cold water, swirl and drain repeatedly until water runs clear. Drain well in a sieve.

5. 5

   Dice the remaining onion, green pepper, and bacon. Heat oil in the pot over medium heat. Sauté bacon for 3 minutes until golden.

6. 6

   Add the diced onion, green pepper, cumin, oregano, and bay leaf. Sauté until onion is soft, about 5 minutes.

7. 7

   Add rice and stir to coat. Add 2 cups of beans, reserved liquid, vinegar, sherry, and salt. Mix well. Cook uncovered until liquid is absorbed and craters form.

8. 8

   Taste the liquid/rice; add more sherry, vinegar, or spices if required for a flavorful finish.

9. 9

   Fluff rice with a fork, cover tightly, and cook on lowest heat for 20 minutes.

10. 10

    Remove from heat. Let stand uncovered for 10 minutes before serving.