Moors and Christians (Moros y Cristianos)

Ingredients for Moors and Christians (Moros y Cristianos)

• 230g dried black beans

• 1 medium yellow onion (about 230g ), peeled

• 1 medium green pepper (about 200g ), cored, seeded, and halved

• 6 Caribbean sweet peppers (ajíes dulces) or 1 cubanelle pepper

• 1 ham hock (optional)

• 375g (about 375g ) long-grain rice or Uncle Ben's converted rice

• 2 matskedar extra jungfruolivolja

• 110g slab bacon, diced

• 1 medium yellow onion, finely chopped (about 190g )

• 1 medium green pepper (about 200g ), cored, seeded, deveined, and finely chopped (about 150g )

• 1 tesked malen kummin

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 tablespoon distilled white vinegar, or to taste

• 1 tablespoon dry sherry, or to taste

• 2 teaspoons salt, or to taste

Rinse and pick over the beans. Place in a medium heavy-bottomed pot with 2.4L water, the onion, pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until the beans are tender but still retain their shape, about 2 hours. Drain, reserving 950ml the cooking liquid. Discard the vegetables and ham hock; you should have 375g cooked beans.

Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sauté until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.

Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt. Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be flavorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes.

Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.

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