Cruising World’s popular “People & Food” column has been expanded and now includes two short recipes in addition to the main recipe. The following rice-and-bean side dish was served as an accompaniment to Todd Scantlebury’s Garlic Prawns, the featured dish in our November 2007 issue.
Moros y Cristianos
1 cup dried black beans
2 cups water
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 green chilies, chopped, seeds removed
2 cups rice
2 teaspoons salt
1 teaspoon cumin
Pinch of chipotle (smoked chili) powder
Black pepper, to taste
Soak black beans in water overnight. Drain and place in saucepan. Add water and simmer for 30 minutes. Remove from heat. Do not drain. Heat oil in saute pan over medium-high heat. Saute onion, garlic, and chilies until onion is tender. Add to beans, then add rice, salt, cumin, chipotle powder, and pepper. Increase heat to medium-high and cook until most of the water is gone. Reduce to lowest heat and cover. Cook until rice is tender, about 20 minutes.