Moros y Cristianos = Black Beans and Rice

by Vicki BrunsvoldTastemaker in Residence


4 oz bacon, diced
1 medium onion, finely chopped
1 medium green pepper, seeded and diced
2 cloves garlic, minced
2 15oz cans black beans, including liquid
2 cups white long-grain rice
4 1/2 cups water
2 tsp salt
1 bay leaf
2 Tbsp olive oil
1/4 tsp ground cumin
Freshly ground black pepper, to taste


  1. Sauté bacon around 6 minutes over low heat. Add onion, green pepper, garlic then cook another 6-8 minutes. 
  2. Add remaining ingredients, cook over med-hi heat until all water has been absorbed, about 15 minutes      
  3. Stir with a fork, cover, cook over low heat till rice is tender; approximately 10-15 minutes
  4. Discard bay leaf and serve