Black Beans and Rice

This is a classic Latin flavor combination--called Moros Y Cristianos--which alludes to the Spanish expulsion of the Moors  from Spain, legend has it--but the fanning of the flames of race and religion with such a name for one simple dish, the staple food throughout Latin America, seems unnecessary.

The version that my spouse most recently made takes cooked black beans (make them in the way that you usually do--I usually just cook them in stock, but he added cumin, many chopped sweet peppers, and a hot pepper).  You have to make them because you use the liquid to cook the rice.  I prefer them as two dishes, usually--you can then adjust how much of each you would like--but this is a very nice rice side dish.

1 tablespoon canola oil or extra virgin olive oil
1/2 medium onion, thinly sliced across the grain
2 garlic cloves, minced
2 cups cooked medium- or long-grain white rice, or brown basmati rice
1 1/2 c. cooked black beans with about 1/2 cup of their cooking liquid
Salt to taste
1. Heat the oil in a large, heavy saucepan or skillet over medium heat, and add the onion. Cook, stirring, until the onion is tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the rice, beans and about 1/2 cup broth from the beans. Stir gently for about five minutes until the mixture is heated through, and serve. The mixture should be moist. Add more broth if necessary.