Moros y Cristianos

If using dried beans, drain the soaked beans and place in a large pot covered with fresh water by eight centimetres. Bring to a boil, then reduce heat and simmer for one and a half hours until the beans are tender but still hold their shape. Reserve two cups of the cooking liquid.

Heat the olive oil in a large heavy pot or caldero over medium heat. Add the diced onion and green bell pepper, cooking for six minutes until softened and lightly golden. Add the minced garlic, ground cumin, and dried oregano, stirring for one minute until very fragrant.

Add the cooked black beans to the pot along with the bay leaves and white vinegar. Stir well and cook for three minutes to allow the beans to absorb the aromatic flavours from the sofrito base. Season with salt and pepper to taste.

Add the rinsed rice to the pot and stir to combine with the beans and sofrito. Pour in the reserved bean cooking liquid or vegetable broth. The liquid should sit about two centimetres above the rice and bean mixture. Bring to a boil over high heat.

Once boiling, reduce the heat to the lowest setting and cover the pot tightly with a lid. Cook for twenty minutes without lifting the lid, allowing the rice to steam and absorb all the liquid. The low heat ensures the bottom develops a slightly crispy crust called pegao.

After twenty minutes, remove from heat and let stand covered for ten minutes. This resting period allows the residual steam to finish cooking the rice perfectly. Remove the bay leaves, fluff gently with a fork, and serve garnished with fresh cilantro alongside roasted chicken or fried plantains.