Moors and Christians – Moros Y Cristianos

Perhaps your new favorite bean dish:

In a kelomat, cook the beans with water and oregano until al dente (about forty min). Remove from the heat, drain and collect the liquid.

Meanwhile, halve and seed the ajies cachucha, remove the white pulp, finely dice the pods.

Grind the garlic cloves with salt in a mortar. Heat the oil in a frying pan and sauté the onion and garlic. Add the ajies cachucha, season with cumin and remove the frying pan from the stove.

Pour the bean cooking water (the same mass as for the long grain rice) into a saucepan, add a quarter of the cooked beans (*) and the long grain rice. Add the contents of the pan, let everything bubble together and simmer over low heat until the long-grain rice is very dry. Season with vinegar and bring to the table.

(*) The remaining beans will be used for another recipe.

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