MIX CRISTIANOS RECIPES

Steps:

• Rinse and pick over the beans. Place in a medium heavy-bottomed pot with 2 1/2 quarts water, the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until the beans are tender but still retain their shape, about 2 hours. Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups cooked beans.
• Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sauté until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.
• Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt. Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be flavorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes.
• Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.

Steps:

• If you choose to use canned beans, skip this step and go on to the next one. Soften the dried beans, wash and cook over medium heat in a large pot in 1 1/2 liter of water with 1 teaspoon salt, garlic, cumin and bay leaf. Simmer until they are soft (about 1 hour), check on the water occasionally.
• Add 1/2 cup of olive oil to a pot and fry the rice for a few minutes, then add the beans, make sure to use only 5-6 cups of water in which the beans were cooked. Cook over medium heat – keep covered until the rice has absorbed the liquid, about 20 minutes.
• Heat oil in a large skillet and add onions, peppers and cook for about 2 minutes just to minimize them a bit. Once ready, pour it over the cooked rice and mix well. Garnish with 1 red pepper cut into strips and pour the liquid over the rice.