Moros Cuban

18 ingredients
5 steps

Ingredients

  • 2 cups uncooked long-grain rice
  • 1 pound dried black beans
  • 6 cups water
  • 1 pound smoked ham hock
  • 3 oregano sprigs
  • 2 bay leaves
  • 1 jalapeno chile, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups cups chopped white onion (about 1 large onion)
  • 1 1/2 cups chopped green bell pepper (about 1 large bell pepper)
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground fennel
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • Sour cream
  • Chopped fresh cilantro

Directions

  1. 1
    Place rice in a fine wire-mesh strainer, and rinse thoroughly under cold water. Drain and set aside.
  2. 2
    Rinse and sort beans according to package directions. Bring beans, water, ham hock, oregano sprigs, bay leaves, and jalapeno to a boil in a stockpot or large Dutch oven over high. Reduce heat to medium-low; cover and simmer until beans are tender, about 45 minutes.
  3. 3
    Place a colander inside a large bowl. Carefully pour bean mixture into colander, reserving black bean cooking liquid in bowl. Discard jalapeno halves, bay leaves, and oregano sprigs. Remove ham hock; chop meat, and set aside with black beans.
  4. 4
    Heat oil in a large saucepan over medium-high. Add onion and bell pepper, and cook, stirring often, until tender, about 5 minutes. Add garlic, and cook, stirring constantly, 30 seconds. Stir in tomato paste, cumin, and fennel, and cook, stirring often, until tomato paste is slightly caramelized, about 3 minutes. Add rice, and cook, stirring constantly, 1 minute.
  5. 5
    Stir ham meat, black beans, salt, pepper, and 4 cups reserved black bean cooking liquid into rice mixture, and bring to a boil over high. Reduce to medium-low; cover and simmer until rice is tender, about 20 minutes. Fluff mixture with a fork, and serve immediately with sour cream and chopped cilantro.

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