Moros y Blancos
Many cultures combine beans with rice or another grain that can create
a complete protein and eliminate the need for any animal protein at
all. The ingredients are inexpensive and practically universally
With the addition of onion, bell pepper, garlic, and tomato, this is an
especially tasty version of beans and rice, and I think it goes very
well with pork or poultry. For another version, see
Kidney Beans and Rice.
Makes 6 to 8 servings
1 cup dried black beans, picked over, soaked overnight, and drained
3 tablespoons good-quality olive oil
1 small onion, chopped
1/2 medium size green bell peppers,
seeded and chopped
2 cloves garlic, minced
1 large ripe tomato, chopped
1/2 cup dry white wine
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
4 cups freshly cooked rice, hot (about 1 1/3 cups raw rice)
Place the beans in a large kettle. Add water to cover them by 2 inches.
Simmer over low heat until just beginning to soften, 45 to 60 minutes.
Heat the oil in a medium size heavy skillet over low heat. Stir in the
onion, pepper and garlic. Cook, stirring occasionally, until
translucent about 5 minutes. Stir in the tomatoes and wine. Increase
the heat to medium high and cook, stirring, until the wine reduces by
half, about 10 minutes. Stir in the seasoning and parsley. Simmer 1
minute longer. Stir the vegetable mixture into the beans and continue
to cook over low heat until the beans are very tender and most, but not
all, of the liquid is absorbed, 30 minutes or longer.
To serve, mound the cooked rice on a heated serving platter, or in a
large bowl. Spoon the bean mixture over the rice.
The beans should have a little liquid
with them to create a small amount of sauce that will moisten the rice.