Grandpapa's Moros Y Cristianos
By: Bruce Hall
Published: Wednesday, February 2, 2011 - 12:58pm

Ingredients




2 large cans of LaPreferida black beans. Or, You can buy the dried beans and soak them
1 green bell pepper finely chopped
1 medium onion finely chopped
Paprika
Granulated garlic
Oregano
Cumin
Dried mint
Bay leaf
A nice red wine
Dried mint
Bay leaf
Olive oil
small cans of Chicken stock

Preparation

1 First you make a sofrito (ORIGIN American Spanish, from past participle of Spanish sofreír ‘to fry.’). 2 Coat a heated pot with olive oil.  I use a lot, but that’s not necessary.  You can use as little as you like. 3 Fry out the onion and green pepper on medium high until the onion is tender. 4 Add 3 tablespoons of paprika, 2 teaspoons oregano, and 2 tablespoons garlic and 1/4 teaspoon of cumin 5 Fry this out quickly until completely blended.  If the sofrito seems dry add a little chicken stock. 6 Add both cans of black beans, not drained, and stir well.  (If you chose to use dried beans soaked overnight, drain and rinse well before adding and use more chicken stock than called for.) 7 Fill one of the empty cans of black beans about a quarter full of the red wine and add to the pot.  Simmer until it seems like the alcohol has evaporated off. 8 Add the chicken stock, then 2 bay leaves and 1 tablespoon of the dried mint. 9 Simmer on low until the flavors “marry”. 10 Serve over cooked white rice.  This is also good alone as a soup.

About

Enrico Tomas (Harry) Lightcap.  My Grandfather’s Recipe For Black Bean Soup Served With White Rice.  Grandpapa Ran Away From Home (Spain) When He Was Around Fifteen Or Sixteen, and Got Passage On Some Kind Of Boat.