Moros y Cristianos – Black beans and rice

Rinse beans and place in a large pot with enough water to cover the beans by 2″. Slice and seed a green pepper and throw into the pot. Let beans soak overnight or at least a few hours.

Cook beans in the same water over med-low heat until they are soft, approx 45 minutes. When they are done, remove three cups of water and set aside, then drain the rest of the beans in a colander and set aside.

Cut up the salt pork into small pieces and fry in the large pot until cooked thoroughly – do not drain.

Add the onions, garlic and green pepper to the pan and saute until onions are soft,

Add the beans, three cups of water, bay leaf and oregano and bring to a boil.

Dice the bacon and fry in a pan, add the rice and saute together for a few seconds until the rice is coated/mixed with the bacon.

When the water starts to boil, add the rice and bacon to the pot, stir, and cover the pot. Reduce heat to medium-low and cook for 15 minutes. Remove from heat and let sit an additional 5 minutes.