Dominican Moro De Habichuelas Negras

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 5
• 2 cups rice
• 4 cups water
• 1 cup cooked black beans
• 3 tablespoons vegetable oil
• 1 tablespoon tomato paste
• 1/4 cup green bell pepper, finely chopped
• 1/2 medium red onion, chopped
• 1/2 teaspoon dried oregano
• 2 fresh garlic cloves, mashed (or pressed)
• 1 sprig fresh coriander (with stem)
• 1 teaspoon fresh parsley, finely chopped
• 1 vegetable stock cube
• 1 teaspoon salt

Recipe

• 1 heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. sautee for a minute then add the bouillon, stir until dissolved. add the tomato paste and stir until heated.
• 2 add the beans and stir with your base. heat for about a minute stirring constantly. don't let it stick or burn. increase heat to maximum and carefully add 1 cup of the water and allow it to simmer.
• 3 when it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). bring to a boil.
• 4 when it starts to boil reduce heat to the lowest possible and cover with a lid.
• 5 after 15 minutes remove the lid, most of the water should have been reduced. throw in the whole spring of coriander and give everything a good stir from bottom to top. cover again and let it cook for 10-15 more minutes.