1 Tb olive oil
2 garlic cloves
2 c enriched long-grain white rice
2 c water
2 c black bean soup
Salt to taste
Lemon slices for garnish
Strain the black bean soup to separate the liquid and beans.
In a large pot, heat the oil and saute the garlic until very brown. Remove the garlic cloves, and stir in the rice.
Add the water right away, as well as the liquid from the black bean soup. Reserve the beans to add later.
Bring liquid to a boil. Right at the boiling point, lower heat, cover, and allow it to cook slowly for about 20 minutes. Add the beans from the black bean soup, and simmer over ver low heat for another 10 minutes.
Fluff rice, season with salt if desired, garnish with lemon slices, and serve.
Esperanza loves this traditionally Cuban dish that translates as “Moors and Christians”–a name full of very entangled history.
Recipe from The Cuban Kitchen by Raquel Rabade Roque, p. 161.
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