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Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Dry red kidney beans

  2. 1 Italian frying pepper - cut in half

  3. 1 Bay leaf

  4. 4 oz 113g Bacon - diced

  5. 1/4 lb 113g / 4oz Ham - small diced

  6. 1/4 cup 59ml Olive oil

  7. 1 White onion - small diced

  8. 1 Green pepper - small diced

  9. 2 Garlic cloves - chopped

  10. 1 tablespoon 15ml Tomato paste

  11. 1 teaspoon 5ml Dry oregano

  12. 1 teaspoon 5ml Cumin

  13. 2 cups 320g / 11oz Long grain rice

  14. Salt - to taste

Instructions Jump to Ingredients ↑

  1. In a large stockpot, combine the beans with the Italian pepper and a bay leaf. Cover with water, passing the beans by 2 inches. Boil covered until tender, about 1 1/2 hours. Drain, reserving 3 cups of the cooking liquid.

  2. In a large casserole, render the fat from the bacon and ham. Add olive oil and saute the onions, pepper, and garlic until translucent. Add tomato paste and caramelize. Add the beans, the cooking liquid, oregano, cumin, and rice. Season with salt. Bring to a boil, cover, and cook at very low heat for about 20 minutes. Fluff with a fork.

  3. This recipe yields 6 servings.

  4. Description:

  5. "{Moros Y Cristianos}"

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