Moros y Cristianos

Ingredients

• 2 tablespoons olive oil
• 2 oz (55g) salt pork or bacon, diced
• 1 onion, finely diced
• 1 green bell pepper, finely diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 cans (15 oz each) black beans, undrained
• 1 1/2 cups long-grain white rice
• 1 tablespoon white vinegar
• Salt and black pepper, to taste

Before you cook

• Finely dice the onion and green bell pepper.
• Rinse the rice in a fine mesh sieve until the water runs mostly clear.

Steps

1. Heat the olive oil in a heavy pot over medium heat.
2. Add the salt pork and cook until browned and crisp, about 5 minutes.
3. Add the onion and green pepper and cook until softened, about 6 minutes.
4. Stir in the garlic, cumin, and oregano and cook for 1 minute.
5. Add the bay leaf.
6. Pour in the black beans with their liquid.
7. Add the rinsed rice to the pot.
8. Add 2 1/2 cups of water and the vinegar.
9. Stir once to distribute everything evenly.
10. Bring the pot to a boil.
11. Cover the pot tightly and reduce the heat to the lowest setting.
12. Cook without lifting the lid for 25 minutes.
13. Remove the pot from the heat and let it stand, covered, for 10 minutes.
14. Remove the bay leaf.
15. Fluff the rice and beans together with a fork.
16. Season with salt and pepper to taste before serving.