Moros y Cristianos – Cuban Black Beans and Rice with Spices

1. 1

   Rinse the black beans under cold water and soak them overnight in water.

2. 2

   In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.

3. 3

   Add minced garlic, cumin, oregano, and bay leaf; cook for 1-2 minutes until fragrant.

4. 4

   Stir in the soaked black beans and vegetable broth; bring to a boil and reduce to a simmer.

5. 5

   After 15 minutes, add the rice to the pot, season with salt and pepper, and stir well.

6. 6

   Cover the pot and let it simmer for an additional 20 minutes until the rice is cooked and liquid absorbed.

7. 7

   Remove from heat, discard the bay leaf, and let it sit for 5 minutes before serving.

Per serving