Cuban Black Beans and Rice (Moros y Cristianos)

Ingredients

• ●1 lb (450 g) dried black beans, soaked overnight in water (or 3 cans black beans, drained — reserve the liquid)
• ●¼ cup (60 ml) olive oil
• ●1 large green bell pepper, finely diced
• ●1 large onion, finely diced
• ●6 cloves garlic, minced
• ●1 teaspoon ground cumin
• ●1 teaspoon dried oregano
• ●2 bay leaves
• ●1 tablespoon white vinegar or red wine vinegar
• ●1 teaspoon sugar
• ●Salt and black pepper to taste
• ●2 cups long-grain white rice, rinsed
• ●3½ cups bean cooking liquid or broth (from the beans)
• ●*Sofrito enhancement (optional but traditional):**
• ●4 oz (115 g) smoked ham hock, diced salt pork, or thick-cut bacon
• ●1 tablespoon tomato paste

Method

1. **Cook the beans** (if using dried). Drain the soaked beans, place in a large pot with fresh water covering them by 3 inches. Add 1 bay leaf and bring to a boil. Reduce heat and simmer for 1 to 1½ hours until tender but not mushy. Reserve the cooking liquid — this is flavor gold. You need at least 3½ cups.
2. **Make the sofrito.** Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. If using ham or bacon, cook it first until the fat renders and the meat crisps, about 5 minutes. Add the onion and green pepper. Cook for 8-10 minutes until very soft and fragrant. Add the garlic, cumin, oregano, and tomato paste (if using). Stir for 2 minutes.
3. **Combine beans and sofrito.** Add the cooked beans to the sofrito with 1 cup of their cooking liquid. Stir in the vinegar, sugar, salt, and pepper. Simmer together for 10 minutes so the beans absorb the sofrito flavors. Mash about a quarter of the beans against the side of the pot — this thickens everything.
4. **Cook the rice in the beans.** Add the rinsed rice and remaining 2½ cups of bean liquid. Stir once, add the remaining bay leaf, and bring to a boil. Once boiling, reduce heat to the lowest setting, cover tightly, and cook for 20 minutes without lifting the lid.
5. **Rest.** Turn off the heat and let sit, covered, for 10 more minutes. The steam finishes cooking the rice perfectly.
6. **Fluff and serve.** Remove the bay leaves, fluff with a fork. Taste for salt. The rice should be tender, each grain separate, stained dark from the bean broth.
7. *Storage:** Refrigerate for up to 5 days. Reheat with a splash of water or broth to restore moisture. Freezes for up to 3 months — portion into containers for easy meals.