Cuban-Style Black Beans and Rice (Moros y Cristianos)

Name: Cuban-Style Black Beans and Rice (Moros y Cristianos)
Yield: Serves 6 to 8 as an entree and 8 to 10 as a side dish
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: , Table salt; 1 cup, dried black beans, rinsed and picked over; 2 cups, low-sodium chicken broth (see note); 2 cups, water; 2 , large green bell peppers, halved and seeded; 1 , large onion, halved at equator and peeled, root end left intact; 1 head, garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact; 2 , bay leaves; 1 1/2 cups, long grain white rice; 2 tablespoons, olive oil; 6 ounces lean, Salt pork, cut into 1/4-inch dice (see note); 1 tablespoon, minced fresh oregano leaves; 4 teaspoons, ground cumin; 2 tablespoons, red wine vinegar; 2 medium, scallions, sliced thin; 1 , lime, cut into 8 wedges

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Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Main Courses

Side Dishes

Latin America & Caribbean

Central & South American

Pasta, Grains, Rice & Beans

Beans

Rice

Cooking beans and rice in a single vessel sounds like a straightforward one-pot meal—that is, until both elements cook up mushy and bland.

SERVES6 to 8 as an entree and 8 to 10 as a side dish

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WHY THIS RECIPE WORKS

For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some diced salt pork and rendered its fat; this gave the dish a rich backbone. Including onion, green pepper, garlic, and bay leaves ...

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