For the black beans
• 2 cups of black beans
• 5 cups of water
• 1 small onion cut in two
• 14 cloves of Venezuelan garlic, peeled
• 1/2 red bell pepper
• 1 sweet pepper cut in half
• 1/8 teaspoon of baking soda
• 1/4 cup of oil
• 1 cup of coriander leaves, without pressing the leaves
• 1 ½ teaspoon of salt
Choose the black beans eliminating the impurities, wash them very well and put them in a container with 5 cups of filtered water and 1/8 of a teaspoon of bicarbonate. The next day, pour the contents of the container into a pot and add 4 more cups of filtered water. Add the onion, paprika, sweet pepper and 4 whole garlic cloves. Bring to a heat and, when it comes to a boil, cook over medium heat until the beans are soft. Remove from the stove.
Pour the coriander leaves and the remaining garlic cloves, the oil and the salt into the glass of a blender. Blend at maximum speed, pour into a cauldron or pan and cook for about 5 minutes. With a wooden trowel, add this mixture to the pot containing the already cooked beans. Stir and return the beans to high heat, cook for 10 minutes, stirring occasionally.
Remove the beans from the heat, strain and put the cooked beans in a container and the liquid in another.
To cook the Moors and Christians
• 2 cups of white rice
• 1/2 cup bacon cut into very small pieces (optional)
In a cauldron, or medium pot, add the bacon (optional), cook it until it releases a little of its own fat, if you don't want to use bacon, fry the rice in a little oil. Add the 2 cups of previously washed raw white rice, stir and pour 4 cups of the bean broth, stir again and cook over high heat until the boil bursts, the heat is lowered to a minimum and covered. A few minutes before the rice is cooked, we add a cup of beans that we have reserved, stir gently with a fork and it is ready to serve, it can be decorated with a finite julienne of fresh coriander leaves.