Moro de Habichuelas Negras (con or sin leche de coco)


NOTE: The following is a recipe post from Adam's sister, Rebecca


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Moro de Habichuelas Negras (con or sin leche de coco)
  • 1 1/2 c. dry black beans (or 1 16 oz. can of black beans) ***This is better if you use fresh beans (and cheaper), but does take more time and some planning ahead
  • 2 1/2 c. raw rice
  • 8 c. water
  • 1 medium red onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 medium green pepper, finely chopped
  • 1 tsp oregano ***Dominicans dry their own oregano and it smells amazing and gives a really great taste; just strip some oregano leaves off and put them on a hot skillet for a few seconds. This will dry them out and they will shrivel. Then crush them up between  your fingers until you have around a teaspoon's worth.
  • 1 tsp. salt
  • 1/2 Tbls. fresh coriander ("verduras"), finely chopped
  • 3 Tbls. olive oil
  • 2 chicken bouillon cubes
  • 2 Tbls. tomato paste
  • 1/2 tsp. vinegar
  • 1 c. coconut milk, optional
Directions:
  1. Soak the beans overnight in enough water to cover. Drain.
  2. Place the beans in a large pot and boil them in 8 c. of water until tender, for about one hour. Add more water if necessary until tenderness is reached. Drain again, set the beans aside and reserve the cooking liquid.
  3. Clean the rice and rinse it in cold water twice. Drain.
  4. Saute the onion, garlic, green pepper, oregano, salt, coriander, and the cooked beans (or drained canned beans) in the olive oil. Add thechicken bouillon cubes, tomato paste, vinegar, and 1 c. of the bean's cooking liquid (use 1 c. of water if canned beans are used, discard the can's liquid). Mix well and cook for 3-4 minutes, stirring occasionally.
  5. Add 3 1/2 more cups of the bean's cooking liquid, adding water to complete it, if needed. Use 3 1/2 cups of water if canned beans are used. ***My favorite version of this moro is "con leche de coco." To make it this way, substitute 1 c. of coconut milk for 1 c. of the bean's cooking liquid (or 1 c. of the water if using canned beans). 
  6. Add the rice and mix well. Cook uncovered over high heat until almost all the liquid has been absorbed. 
  7. Reduce the heat as low as possible, cover and simmer for 20 minutes, or until the rice is tender. ***The way Dominican's do this is to cut open a plastic funda and lay it over the top of the rice (not the pan, but the rice), using the handle of a fork or a wooden spoon, to "tuck" it in around the edges. This, I was told, helps to make the "con con," or toasted rice on the bottom of the pan, which is the treat served to the guest(s) of honor.
  8. Remove the lid and allow the moro style rice to dry for 2-3 minutes. Serve hot.