Christians and Moors – Moros y Cristianos
Serves 8
Every April, the city of Alcoy in southern Spain Spanish-speaking Caribbean Islands Caribbean version replaces lentils for black beans, a Meso-America legume. This recipe is a vegetarian adaptation of the original, more closely related to its Moorish origins.
1 cup cooked black beans
4 cups of water
½ chile habanero
1 bay leaf
1 ½ tbs salt
2 tbs olive oil
2 yellow onions, finely chopped
1 Italian peppers, finely chopped
8 garlic cloves, chopped
2 tsp oregano
2 1/2 cups long-grain rice
1 tsp vinegar
Preparation
- The night before, wash the black beans well under cold running water. Place the bean and water in a large plastic bowl and cover with a kitchen towel. Let the beans rest in the water overnight.
- The next day, place the beans with water in a large pot. Add the pepper and bay leaf and 1 tbs of salt. Bring the beans to a boil. Cover, reduce heat to medium low, and cook the beans for about 1 hour or until they are soft.
- When the beans are ready, drain them, reserving the liquid. Measure the liquid and add water until it measures 4 cups.
- Prepare the sofrito: Heat a pot large enough to accommodate the moro for about 3 minutes at medium-high. Reduce heat to medium-low and add the oil, onions and pepper; mix well. Cook the onions and pepper for about 5 minutes. Add the garlic and oregano, and cook for 5 more minutes.
- Add the drained beans and rice and mix well with the sofrito. Then, add the water and remaining salt. Cover and bring the moro to boil over high heat.
- Reduce heat to low and cook, covered, until the rice and beans are thoroughly cooked.
- Sprinkle the moro with vinegar and mix. Serve warm.
