Ingredients:
450g d’arròs,
225g de ‘frijoles’,
1 ceba gran,
1 pebrot verd,
tres dents d’all,
1 fulla de llorer,
125g de llard,
1 copa d’oli d’oliva,
2 gots d’aigua,
sal al gust.
Bulliu els frijoles (sense salar) amb suficient aigua fins que estiguin ben cuites. Prepareu el sofregit en oli calent amb el pebrot i la ceba tallats finets, l’all triturat, la sal i la llard tallada en bocins.
Escorreu els frijoles i guardeu 5 gots del líquid en el que s’han cuinat. Afegiu aquests i els dos gots d’aigua al sofregit, i afegiu-hi també les mongetes.
Quan comenci a bullir, afegiu-hi l’arròs passat per aigua, sal, i el llorer. Tapeu-ho i cuineu-ho a foc fort fins que els grans d’arròs comencin a obrir-se, llavors cuineu-ho a foc mitjà fins que estigui fet, i serviu.
Ania Liste (CMRB, Cuba) recommends: Moros y cristianos (Rice and Black Beans)
Ingredients:
1 pound of rice,
½ pound of black beans,
1 large onion,
1 large green sweet pepper,
3 garlic cloves,
1 bay leaf,
¼ pound of pork fat,
1 cup of olive oil,
2 cups of water,
salt to taste
Boil the beans (without salt) until well done in enough water so they will not cook too dry. Prepare a sofrito (fried sauce) in hot oil with the finely chopped onion and sweet pepper, well crushed garlic with salt, and the pork fat cut in small trimmings.
Strain the beans and keep 5 cups of the liquid in which they were cooked. Add these and the 2 cups of water to the fried sauce, and add also the beans.
When it begins to boil, add the washed rice, salt, and the bay leaf. Cover and cook over high heat until rice grains begin to open, and then cook over medium heat until it is well done, and serve.
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