Moros (Black Beans cooked with Rice)

Total time: 2 hour 45 minutes 

Servicing: 5 to 6


1 pound bag of black beans

1/2 cup olive oil

2 teaspoons ground cumin

1 teaspoon my Abodo mix

1 teaspoon cumin

1/2 teaspoon oregano

1 bay leaf

3 tablespoons white vinegar

1 tablespoon of salt

1 teaspoon pepper

4 cups chicken stock

1 cup water

3 cups long grain white rice

1 & 1/2 large spanish onions, diced

1 & 1/2 cups green pepper, diced

3 cloves garlic, finely chopped

  1. Place the beans in a 2 quart pot and cove with 3 to 4 cups of water.  Bring to a boil for 15 minutes. Cover the pot and remove it from the stove and leave it along for 15 minutes.
  2. Add another cup water to cover the beans again and bring to a boil.  Cover the pot and set the flame to low and simmer for about 45 minutes.
  3. In a large stockpot add a teaspoon of olive oil, onions, green pepper,  garlic, and a teaspoon of my Abodo mix and cook until onions are translucent. Add black beans, oregano, cumin, bay leaf, and vinegar and cook for anyother few minutes.
  4. Add the chicken stock, salt and pepper and bring to a boil then reduce flame to low, cover and cook for about 25 minutes — until the rice is fully cooked.
  5. Remove the bay leaf and pour the remaining olive oil over the rice and gently mix.