Moro Habichuela Negra Recipe

Cooking Instructions

1. 1

   Prepare the Beans

   Rinse the black beans thoroughly and soak them overnight in water. Drain and set aside.

2. 2

   Cook the Beans

   In a pot, add the soaked black beans, 2 cups of fresh water, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours or until the beans are tender. Remove the bay leaf and set the beans aside.

3. 3

   Sauté the Vegetables

   In a separate large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, and bell pepper. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.

4. 4

   Add Seasonings

   Stir in the salt, black pepper, and cumin into the sautéed vegetables. Cook for an additional minute.

5. 5

   Combine Rice and Beans

   Add the cooked black beans and 1 cup of rice to the vegetable mixture. Stir well to combine.

6. 6

   Cook the Rice

   Pour in 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 20 minutes or until the rice is cooked and water is absorbed.

7. 7

   Garnish and Serve

   Once cooked, fluff the rice and beans with a fork. Garnish with chopped cilantro before serving.