Moro de Habichuelas Negras

Ingredients

• 2 tins black beans, drained, liquid kept
• 500 g long grain rice, rinsed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 5 garlic cloves, crushed
• 1 red pepper, chopped
• 3 culantro leaves, or coriander
• 1½ tsp dried oregano
• 1 tbsp tomato purée
• 2 tsp white vinegar
• 750 ml water, including the bean liquid
• 2 tsp salt

Method

1. Sofrito

   Soften the onion, garlic and red pepper in the olive oil.

   7 min

2. Herbs in

   Add the culantro, oregano and tomato purée and cook for a minute.

   2 min

3. Beans with a splash of vinegar

   Add the beans and the vinegar and warm them through. The vinegar is what keeps a black bean moro from tasting muddy — beans are earthy and the pot has no acid otherwise.

   4 min

4. Rice and liquid

   Stir in the rice, then the measured liquid and salt. Use the bean liquid as part of the 750 ml — it is where the colour comes from.

5. Boil down and steam

   Boil uncovered to the level of the rice, stir once, cover and cook on the lowest heat for twenty minutes, then rest ten before lifting the lid.

   20 min