Moros y cristianos, a staple of Cuban cooking, is made by cooking black beans and rice together in one pot. Named for the visual contrast between white rice and dark beans, it is served alongside many main dishes.
Cook the onion and bell pepper in olive oil over medium heat for 8 minutes, until tender. Add the garlic and cook for 1 minute more.
Add the beans and their liquid, cumin, and bay leaf, then bring to a boil.
Add the rice and more water if needed. Season with salt, cover, and simmer over low heat for 20–25 minutes, until the rice is tender.
Remove from the heat and let stand, covered, for 5 minutes. Remove the bay leaf.
Serve hot; grilled meat makes a good accompaniment.
Store in a covered container in the refrigerator for 4 days or in the freezer for 2 months. Reheat with a little water.
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