Red Beans and Rice (Moors and Christians): Moros y Cristianos (Alex Garcia) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ingredients:
1/2 pound dry red kidney beans |
1 italian frying pepper, cut in half |
1 bay leaf |
4 ounces bacon, diced |
1/4 pound ham, small dice |
1/4 cup olive oil |
1 white onion, small dice |
1 green pepper, small dice |
2 garlic cloves, chopped |
1 tablespoon tomato paste |
1 teaspoon dry oregano |
1 teaspoon cumin |
2 cups long grain rice |
salt |
Directions:
1. In a large stockpot, combine the beans with the Italian pepper and a bay leaf. Cover with water, passing the beans by 2 inches. Boil covered until tender, about 1 1/2 hours. Drain, reserving 3 cups of the cooking liquid.
2. In a large casserole, render the fat from the bacon and ham. Add olive oil and saute the onions, pepper, and garlic until translucent. Add tomato paste and caramelize. Add the beans, the cooking liquid, oregano, cumin, and rice. Season with salt. Bring to a boil, cover, and cook at very low heat for about 20 minutes. Fluff with a fork.
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