Moros y Cristianos

Ingredients

• •3 cups cooked rice
• •1 pounds dried black beans, picked through and washed
• •1 small onion, cut in half
• •4 cloves garlic, peeled
• •2 bay leaves
• •1/2 green pepper
• •1 teaspoon ground cumin
• •1 teaspoon dried oregano
• •Sofrito:
• •2 strips bacon, cut into 1.4 inch slivers
• •1 tablespoon olive oil
• •1/2 small onion, finely chopped
• •2 cloves garlic, minced
• •1/2 green bell pepper, cored, seeded, and finely chopped
• •3 scallions, trimmed and finely chopped
• •Seasonings:
• •2 tablespoons dry white wine
• •1 tablespoon red wine vinegar
• •1/2 teaspoon sugar
• •Salt and freshly ground black pepper to taste

Directions

1. 1Soak the beans in cold water for no less than four hours in a large pot. Make sure the beans are covered by at least three inches of water.
2. 2Add the rest of the ingredients except the sofrito and seasonings. Bring to a boil and skim off foam.
3. 3Reduce the heat, cover and gently simmer, stirring occasionally, for one hour. Add water to keep the beans submerged. Remove the onion, garlic, bay leaves, bell pepper and discard.
4. 4To make the sofrito, brown the bacon in a frying pan over medium heat. Pour off the fat.
5. 5Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about three minutes. Stir the sofrito into the beans, along with the seasonings. Continue simmering until beans are very soft, about 20 minutes. Correct the seasonings to taste before serving. Pour over rice.