Moro de Habichuelas Negras Dominicana #MoroNegro

Rinse black beans under cold water and soak overnight.

Drain the soaked beans and place them in a pot with fresh water. Add bay leaves and bring to a boil over medium heat.

Reduce heat and simmer until beans are tender, about 1-1.5 hours.

In a separate pot, heat olive oil over medium heat. Sauté chopped onion, garlic, and bell pepper until softened, about 5-7 minutes.

Stir in cumin and cook for an additional minute until fragrant.

Add the cooked black beans (discard bay leaves) and their cooking liquid to the sautéed vegetables.

Mix in rinsed rice and enough water to cover the mixture by about an inch.

Season with salt and black pepper, then bring to a boil.

Reduce heat to low, cover, and cook for about 20-25 minutes until rice is tender.

Remove from heat and let sit covered for 5 minutes.

Fluff the rice and beans with a fork, then stir in chopped cilantro.

Serve with lime wedges and sliced avocado on the side.

Equipment Needed

Dietary

Allergens