Sides/Moros Y Cristianos
| A: | 2C black beans (dry) |
| 1 bay leaf | |
| 1/3 green pepper | |
| 9C water | |
| B: | 2 onions, quartered |
| 2/3 green pepper | |
| 3c garlic, peeled | |
| C: | 4 slices bacon |
| D: | 2t salt |
| 1/2t black pepper | |
| 1/2t oregano | |
| 1/2t cumin, ground | |
| E: | 2C white rice (dry) |
| F: | 2T olive oil |
| 1. | Boil (A), then simmer 45-60 minutes, drain 4C of liquid (add water if needed). |
| 2. | Mince (B) in food processor. |
| 3. | Fry (C) in skillet, remove bacon and reserve fat. |
| 4. | Make sofrito by sauteing (B) in reserved bacon fat. |
| 5. | Add (D) to sofrito, cook about 1 minute. |
| 6. | Combine sofrito, (E), and 4C bean liquid in pot, simmer until rice is cooked firm, about 20 minutes. |
| 7. | Stir in (A), simmer another 10 minutes until rice is done. |
| 8. | Fluff with (F) and serve garnished with bacon. |
Servings: 8