Moros y Cristianos

Jamie Silva’s moros y cristianos cooks black beans and long-grain rice together, then finishes the rice with bacon from the same preparation. Her family also uses the name arroz congri for this black-bean version.

The dried black beans soak overnight under a cover in three cups of the listed water. They are drained, then boil with the remaining five cups for about an hour, stirring frequently. An extra cup of water is added if it is needed; the beans and one and a half cups of their cooking liquid are held in a bowl.

The bacon fries until crisp in a Dutch oven, moves to a paper-towel-lined plate and is roughly chopped. The same retained bacon fat cooks the supplied diced green pepper and onion, followed by supplied minced garlic. The rice is rinsed as Silva clarifies.

The rice, the same beans and retained cooking liquid enter the Dutch oven with ground cumin, dried oregano, a bay leaf, salt and pepper. The covered pot cooks over low heat for thirty minutes without opening the lid, then cooks with stirring for five to ten more minutes until fluffy.

Off the heat, the rice rests covered for five to ten minutes. A fork fluffs it, and the same chopped bacon returns before serving. Silva’s serving suggestions include prepared Cuban roast pork and yuca con mojo.