Moros de Habichuela Negra - Black Beans & Rice

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Ingredients

• 3 cups rice
• 2 1/2 cups of black beans -- soaked overnight & boiled until really soft or canned 
• 3 cups hot water
• 2 garlic cloves -- minced
• 1 Tbsp cilantro
• 1/2 cup celery
• 3 Tbsp oregano
• 1 chicken bouillon cube
• 1/2 large onion
• Green peppers -- optional 
  
• 3 Tbsp Adobe (multi purpose Caribbean seasoning)
• Black pepper -- to taste
• Salt -- a few pinches to taste
• Canola oil -- to coat bottom of pan
• Olive oil -- to drizzle over rice once ready

Directions

1. Add canola oil to bottom of a heavy pan & heat oil on medium high heat
2. Add garlic, onions, chicken bouillon cube, salt, pepper, cilantro, celery & green peppers & saute until garlic & onion are tender (after oil is heated)
3. Add black beans (soft) and saute all together for about 5-6 minutes until the mixture begins to bubble (after garlic & onion are tender)
4. Taste the black bean mixture to adjust seasoning  -- add more salt or adobo if needed
5. Add rice & combine with the bean mixture (after seasoning is adjusted)
6. Stir together until rice & beans are well incorporated
7. Add hot water to rice & beans and stir (water should be about 1 inch above the rice mixture)
8. Bring to a simmer until the water meets the level of rice
9. Stir whole mixture once & then cover the pot
10. Lower heat to low and DO NOT OPEN THE POT OR STIR for 20 minutes
11. Uncover & drizzle some olive oil over rice mixture

 Recipe provided by congregation member in the Dominican Republic.