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Recipes: back


Moros

  • 8 ounces black turtle beans
  • 2 to 3 bay leaves
  • 1 tablespoon dry oregano leaves
  • cup olive oil
  • 8 ounces bacon, finely diced
  • 1 cup Spanish onion, finely diced
  • cup diced red bell pepper
  • cup diced green bell pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 3 cups white rice

Boil 1 gallon water, beans and herbs in 8 quart pot. Reduce heat and simmer for 40 minutes until beans are tender. Remove from heat and strain, reserving beans and liquid.

Preheat oven to 350 degrees. Heat olive oil in the pot over high heat, add bacon and cook for about 3 minutes until crisp, stirring frequently. Add onion and peppers, cooking for 3 more minutes. Add garlic, cumin, beans and 4 cups of bean liquid (add water if there is not enough liquid). Bring to a boil and stir in salt. Add rice. With heat on high, stir constantly until most water has evaporated. Cover with lid and put in oven for about 25 minutes.

May be served with Suckling Pig.