moros y cristianos (black beans with rice)rating:
150g black beans, soaked overnight
1/2 medium onion
2 cloves of garlic
2 bay leaves, preferably fresh
1/2 cinnamon stick
zest of 1/2 orange
juice of 1/2 orange
3 tbsp olive oil
1/2 small bunch of flat-leaf parsley, roughly chopped
150g white rice
sea salt and black pepper
Drain the beans and place in a large pan with at least six times their volume of cold water. Add onion, garlic, bay and cinnamon stick, and cook for 1.5 - 2 hours until tender. Drain, and season with salt and pepper, the orange zest and juice, olive oil and parsley, and set aside.
Cook the rice, then spoon the beans and a little of their juice on top.