The first recipes below are for Moros y Cristianos, "Moors and Christians."There seems to be some controversy over what is true moros. Some justuse black beans ladled over rice, others saying they are cooked togetherin a "salad." Further down are recipes for standard black beans, and for gallo pinto. I can't seem to find my recipe for congri, but it's similar to the Nicaraguan gallo pinto.
This has gotten me thinking about Thanksgiving. I just found my recipesfor roast turkey adobo (rub adobo under the skin the night before),boniato gratin, a datil pepper cranberry sauce, some moros, and, ofcourse, key lime pie for dessert. Hmmmm ...
Moros y Cristianos
Method 1
- 3 cups cooked rice
- 1 lb dried black beans, picked through and washed
- 1 small onion, cut in half
- 4 cloves garlic, peeled
- 2 bay leaves
- 1/2 green pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
SOFRITO:
- 2 strips bacon, cut into 1.4 inch slivers
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 green bell pepper, cored, seeded, and finely chopped
- 3 scallions, trimmed and finely chopped
SEASONINGS:
- 2 tbsp dry white wine
- 1 tbsp red wine vinegar
- 1/2 tsp sugar
- Salt and freshly ground black pepper to taste
Add the rest of the ingredients except the sofrito and seasonings. Bring to a boil and skim off foam.
Reduce the heat, cover and gently simmer, stirring occasionally, for onehour. Add water to keep the beans submerged. Remove the onion, garlic, bay leaves, and bell pepper and discard.
Sofrito: Brown the bacon in a frying pan over medium heat. Pour off thefat.
Add olive oil and remaining sofrito ingredients, cooking over medium heatuntil just beginning to brown, about three minutes. Stir the sofrito intothe beans, along with the seasonings. Continue simmmering until beansare very soft, about 20 minutes. Correct the seasonings to taste beforeserving. Pour over rice.
Method 2
Use the same ingredients. Place the beans in a rice cooker, and coverwith three inches of water. Soak for four hours or overnight.Add the ingredients for the black beans, including rice, and cookfor 1-1.5 hours, adding water when necessary. Prepare the sofrito as above, and add that and the ingredients ten to twenty minutesbefore serving. The rice will be black, and the beans not soupy, asin the above recipe.
Gallo Pinto
- 1 cup gallo pinto beans
- 1 bay leaf
- 1 small onion, peeled
- 1 clove
- 2 cloves garlic, peeled
- salt
- 1 1/2 cups long-grain white rice
- 4 tbsp olive oil
- 1 onion, finely chopped
- Freshly ground black pepper
Drain the beans and place in a large pot with two quarts of water. Pin the bay leaf to the onion with the clove, and add to the beans. Add thegarlic. Gradually bring the beans to a boil, skimming off any foam.
Reduce the heat and gently simmer the beans, uncovered, until tender,about 1 - 1.5 hours, adding salt to taste during the last ten minutes.Drain the beans and refresh under cold water. Discard the onion.
Bring 2.5 cups of water and 1 tsp salt to boil in a large heave saucepan.Add the rice and return to a boil. Reduce the heat and gently simmer the rice until tender, about 18 minutes. Let the rice sit, covered, five minutes,and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown overmedium heat, about five minutes.
Add the beans and rice and cook over medium heat until the rice islightly browned and the mixture is very aromatic, about five minutes.Correct the seasonings before serving.
Standard black beans
- 1 lb dried black beans, picked through and washed
- 1 small onion, cut in half
- 2 ribs celery, cut into 2 inch pieces
- 2 carrots, cut into 2 inch pieces
- 1/2 green bell pepper, cored and seeded
- 3 cloves garlic, peeled
- 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme, 3 springs of freshparsley, tied in a piece of cheesecloth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper, to taste
Add the rest of the ingredients. Bring to a boil over high heat. Skim offany foam.
Reduce the heat ang gently simmer the beans, uncovered, until tender, 1-1.25 hours. Add water to keep beans submerged.
Season with salt and pepper during last ten minutes of cooking. Drain thebeans and rinse with cold water. Remove and discard the vegetables andthe bouquet garni. Pour over cooked rice.
The secret to keeping black beans black is to cook them in the water inwhich they've soaked. Enjoy!
Sim
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