"Christians and Moors"-Black Beans and Rice (CARIBBEAN)
"Cristianos y Moros" refers to the white and black colors of the dish, which relate to the skin colors of the Christians and Moors in history and legend.
CRISTIANOS Y MOROS "Christians and Moors"- Black Beans and Rice
Cook's Notes: Like arroz con gandules, black beans and rice abound in Latin American kitchens. The eating of legumes and rice together is nutritious whether or not you eat meat, as the bean/rice combination replaces the complete protein missing in diets with little or no meat. How fortunate that beans and rice are so great together, as well as being so healthy!
Serves 4 to 6
1. In a large saucepan, combine the black beans with enough water to cover by 1 inch; bring to a boil over high heat. Boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or soak the beans overnight in a large bowl with enough cold water to cover by 3 inches.) Drain well.
2. In a large saucepan, cook the sofrito over medium-high heat, stirring often, until sizzling, about 1 minute. Add the drained beans, 2 quarts water, and potatoes, and bring to a boil. Reduce the heat to medium-low, cover tightly, and cook until the beans are tender, about 45 minutes. (If the beans are soupy, increase the heat to medium-high and uncover the pan. Cook, stirring often, until the liquid has reduced to the desired consistency.) Stir in ½ teaspoon of the salt and the pepper.
3. Meanwhile, bring the remaining 2½ cups water and ½ teaspoon salt to a boil in a medium saucepan. Add the rice and butter, reduce the heat to medium-low, and cook, covered tightly, until the rice is tender and the liquid is absorbed, about 20 minutes.
4. Serve the black beans and rice together as a side dish. Spoon out each serving of rice and top it with black beans.
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