FRIJOLES NEGROS (BLACK BEANS)

This dish is a classic from most of the Spanish speaking world . It is usually served with rice, and when the two are mixed together in the same pot the dish is called Moros y Cristianos (Moors and Christians).

• 1/4 cup (60 ml) olive oil
• 3 oz (90 g) salt pork, chopped
• 4 cloves garlic, finely chopped
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 cups (500 ml) black beans, rinsed and picked over
• 4 cups (1 L) water
• 2 bay leaves
• Salt and freshly ground pepper to taste

Heat the oil in a large saucepan and fry the salt pork for 3 to 5 minutes, until lightly browned. Add the garlic, onion, and bell pepper and saut� until the onion is soft but not brown. Add the beans, water, and bay leaves and bring to a boil. Reduce the heat and simmer, covered, for 2 to 3 hours, until the beans are tender. Add more water if necessary, the beans should not be dry. Remove about 1/2 cup (125 ml) of the beans and mash them with a spoon. Return the crushed beans to the pot and stir to thicken slightly. Remove the bay leaves and serve with white rice. Serves 6 to 8.