Black Beans and Rice

We made it to a new section in our Columbia Restaurant Cookbook - Beans and Rice Dishes. The first recipe is called Black Beans with Rice, or Arroz con Frijoles Negros (Moros y Cristianos). It's interesting in the fact that you make it once, then immediately make it again! Well, technically you make a different recipe first, but Black Bean Soup, which creates the "cooked black beans" is basically the same as this recipe, the difference being that in that one the beans are served over rice, and in this one the rice is cooked with the beans.

Do you see any difference between the two pots? The one on the right has the uncooked rice in it. Here's what that looks like after cooking for a while.

Arroz con Frijoles Negros

• 1/4 cup olive oil
• 1 onion, chopped
• 1 green pepper, cut in strips
• 1 teaspoon finely chopped garlic
• 1 teaspoon oregano
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 2 cups white rice, uncooked
• 4 cups water
• 1 quart cooked black beans (from this Black Bean Soup recipe)
• 1 teaspoon Tabasco sauce
• 1 tablespoon vinegar

Sauté the onion and green pepper in oil until onions are translucent, then stir in garlic, oregano, bay leaves, salt, pepper, and cumin. Add remaining ingredients, then bring to a boil. Cover and cook at a low temperature for about 20 minutes, until rice is cooked through. Makes about 10 cups, or 6-8 servings.