Moros y cristianos

Ingredients

Quantities for 6 servings.

• 300 g Black beans, soaked overnight
• 400 g Long-grain rice
• 1 piece Onion
• 1 piece Green pepper
• 5 clove Garlic
• 2 piece Bay leaves
• 1 tsp Ground cumin
• 1 tsp Oregano
• 1 tbsp Wine vinegar
• 60 ml Olive oil
• to taste Salt

Method

1. Boil the beans in three litres of water with the bay for an hour, to nearly done. Do not drain: the liquor is the base of the dish.
2. Fry the onion and pepper in the olive oil for fifteen minutes until soft, adding the garlic, cumin and oregano for a minute.
3. Measure the bean liquor: two parts liquid to one part rice by volume. Top up with water if there is not enough.
4. Combine the rice, beans, liquor, half the sofrito and the vinegar, season and bring it to the boil.
5. Lower the heat, cover and cook twenty minutes without lifting the lid. Let it stand ten minutes and fork the rest of the sofrito through.