Moros Y Cristianos

Black beans and white rice made someone think multiculturally when they named this delicious dish from Cuba.

1 lb. dried black beans, rinsed, sorted, and soaked
1 bay leaf
1/4 cup olive oil
2 medium onions, diced
2 large green peppers, seeded and chopped
4 garlic cloves, crushed and chopped
1 Tbsp. ground cumin
1 tsp. ground coriander (optional)
1 tsp.oregano
2 tablespoons white vinegar
2 tablespoons tomato paste OR 4 plum tomatoes, pureed or chopped fine
2 teaspoons salt
1/2 teaspoon black pepper
4 1/2 cups water
4 cubes bouillion
3 cups long-grain white rice

After the beans have soaked at least two hours, add the bay leaf and bring to a boil in a pressure cooker. Bring to pressure and cook about one half hour. Turn off the heat and allow cooker to sit at least 15 minutes undisturbed before opening, till pressure is completely off. (You can do this well ahead of time-- the beans will keep in the sterile environment of the cooker for hours.)

Heat the oil in a large saucepan and add the cumin and onion. Saute until onions are wilted and add green pepper. Add garlic and fry another minute or two. Add the tomato paste (or tomatoes), drained black beans, oregano, and vinegar. Cook for about five minutes, stirring gently.
Add the chicken stock or water, and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked.
Finally, add salt and pepper until it tastes just right. Remove the bay leaf, serve hot.