Moors and Christians

Recipe origin: Cuba

Ingredients

• 1 pound black beans, dried (or 2 cups canned black beans)
• 1 large onion, diced
• 3 garlic cloves, crushed
• 3 teaspoons cumin, ground
• ½ cup green pepper, chopped
• Olive oil, for frying
• 2 cups chicken broth
• 3 Tablespoons tomato paste
• 1 cup long-grain white rice
• Salt and pepper, to taste

Procedure

1. If you are using canned beans, drain the water from them and set them aside.
2. If you are using dry beans, cover them with water. Bring to a boil, remove from heat, and let stand 1 hour. Drain the beans.
3. Use a large, covered cooking pot and sauté the onion, garlic, and green pepper in the olive oil until tender.
4. Add the tomato paste, black beans, cumin, and chicken broth.
5. Add rice, cover and cook over low heat, stirring occasionally until rice if fully cooked (about 30 minutes).
6. Add salt and pepper to taste.

Serves 4 to 6.