Mario Martinez, the Corporate Executive Chef and Director of Bistros & Boulangeries at AJ's Fine Foods shares his recipe for Mayan Moros y Cristianos. "One of the rare means by which Moors and Christians (black beans and white rice) can coexist in harmony, this classic Latin American side dish celebrates the black turtle bean (indigenous to the New World and the prominent bean in Mayan cooking) and epazote, also an integral part of Mayan culinary culture."
Ingredients:
- ¼ pound smoked bacon, small diced
- 1½ cups diced ham and/or cooked pork
- 1 large yellow onion, peeled, cored and small diced
- 1 large green pepper, halved, seeded and small diced
- 2 Tbsp. minced fresh garlic
- 2 16-ounce cans cooked black beans, undrained
- 2 cups raw converted rice
- 4½ cups water
- 2 tsp. salt
- 1 Turkish bay leaf
- 2 Tbsp. dried epazote or 2 sprigs fresh
- ½ tsp. ground cumin
- 1 Tbsp. Spanish sherry vinegar
- Freshly ground black pepper to taste
- Hot sauce (El Yucatéco, Tapatío brands or comparable), to taste
Preparation:
In a large, heavy kettle set over low heat, cook the bacon (stirring occasionally) for 7-10 minutes or until evenly browned; add the diced ham and/or pork for the last 2 minutes. Increase the heat to medium-high and add the diced onion, green pepper and the minced garlic. Continue to cook, stirring often, for another 3-5 minutes or until browned. Add the remaining ingredients and continue to cook another 10-15 minutes or until the majority of the liquid has been absorbed. Stir to re-mix, cover, reduce to low heat and cook another 10-15 minutes or until rice is tender. Remove bay leaf, adjust seasoning if necessary, and serve. Serves 8.
