I really like Black Beans. Whenever I go to a Mexican restaurant I ask if the refried beans can be replaced with Black Beans in hopes that they also have some Central American fare. Mostly I just have to settle for "double rice", but that's ok. I was glad to see a recent recipe of "Cook's Illustrated" had this dish in it. I did some "monkey-ing around" (yeah, I said it) with it and REALLY like the outcome. I have made it weekly for 3 of the 4 most recent weeks. Only a trip to the Caribbean stopped a 4 for 4 performance. However, it is getting a bit too hot here in Texas to continue making a dish that requires stove top simmering and oven baking. My gas grill does have a side burner though...
Today 'this monkey' will show you how to make "Moros y Cristianos" Mono estilo (monkey style)!
WHAT YOU NEED:
1 c Dried Black Beans (rinsed & picked over)
Kosher Salt
2 c low sodium Vegetable Broth
2 c Water
2 large Red Peppers (halved, seeded)
1 Jalapeno Pepper (halved, seeded)
1 large Onion (halved at equator, peeled)
1 head of Garlic (5 cloves removed & minced)
--remainder of head halved at equator with skin intact
2 Bay Leaves
1.5 c long grain Brown Rice (rinsed)
1 T Tomato Paste
4 t ground Cumin
2 T Red Wine Vinegar
2 medium Scallions (sliced thin)
1 Lime (sliced in 8 wedges)
1 Avocado (sliced)
4 oz Stella Fontinella Cheese (shredded)
FYI: I usually double this recipe & freeze 1/2 of it.
WHAT ELSE DO YOU NEED:
Oven
Dutch Oven or Large pot with tight fitting lid
Large Mesh Strainer
Big Spoon
Colander
Large Bowl
Large Liquid Measuring Cup
Tongs
Food Processor (mini could work)
WHAT YOU DO:
1. Dissolve 2 T Salt in 2 quarts of cold water in the Large Pot. Add the beans & soak overnight. Drain & Rinse well.
2. In the large Pot, stir in the drained Beans, Broth, Water, 1 Red Pepper half, 1 Jalapeno Pepper half, 1 Onion half (the root end), 1 Garlic head half, Bay Leaves, 1 t Salt.
3. Cover & bring to Simmer over Medium-High heat, Reduce heat to Low & cook 30-40 min (until Beans are soft) Congrats! You just made the "Sofrito"!
4. With Tongs, remove the Peppers, Onion, Garlic, & Bay Leaves. Discard or compost.
5. Drain the Beans in the Colander set over the Large Bowl. Keep 2.5 c of the Bean Liquid (can supplement with water as needed.) Set aside the Large pot (unwashed)
6. Thoroughly rinse the Rice in the Large Mesh Strainer under cold water, shake out excess water & set aside.
7. Cut the remaining Peppers & Onions into 2-3 inch pieces & pulse them in the Food Processor 8-10 times. About the size of Pico de gallo. Set aside.
8. Pre-Heat the Oven to 350 deg with the middle rack available for the Large Pot (Don't Pre Heat the pot...)
9. Take the unwashed Large Pot & Heat 2 T Olive Oil over Medium Heat. Stirring frequently, add the chopped Peppers & Onions, Cumin, & Tomato Paste & cook for 10-15 min (until vegetables soften).
10. Add the minced Garlic & cook for 1 more min. Stirring Constantly. Add Rice & stir just to thoroughly coat the Rice.
11. Stir in the Beans, Reserved Bean Liquid (from step 5), Vinegar, 2 t Salt. Increase heat to Medium-High until it begins to Simmer.
12. Cover & cook in oven for 50 minutes.
13. Remove (CAREFULLY) from oven & fluff with fork. Let rest for 5-10 minutes.
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| YEOW!! If you remove the lid with a hot pad, then be sure to replace the lid WITH A HOT PAD!! |
There's a lot of goodness in this dish. To say I like this recipe is a bit of an understatement. The recipe is a little drawn out with the soaking over night, simmering on the stove top, sauteing, and finally the baking in the oven. But it's a lot of setting a timer, then coming back to it. Give this one a try, it won't disappoint! "Cualquier mono puede hacer" (anymonkeycan make) "Moros y Cristianos" because this one just did!
*A special thanks to "Google Translator"
**Be Careful handling and chopping the Jalapeno. I usually pour about 1 t of Kosher salt in the palm of my hand & then rub them thoroughly under running water.
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