Moros Y Cristianos (Black Beans and Rice)

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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1/2 pound black beans
5 cups water
1 bay leaf
1/2 Hungarian wax pepper (in one piece)
olive oil
1 onion, diced
1 Hungarian wax pepper, diced
2 garlic cloves, chopped
1/2 tsp. oregano
1 pound white rice
salt to taste
2 garlic cloves, unpeeled and crushed
4 Tbsp. olive oil
vinegar to taste


Soak the beans in water overnight.

Bring the beans, bay leaf and the piece of Hungarian wax pepper to a full boil. Simmer until the beans are soft, then strain and remove the pepper. Reserve the water (if necessary, add some more water to make up 4 cups).

In olive oil, saute the onion, diced pepper, chopped garlic and oregano until translucent, then add the uncooked rice to the beans and water. Bring the ingredients to a boil and season with salt to taste. Reduce the heat and cook covered until the rice is soft. Saute the garlic in 4 Tbsp. of olive oil until brown, then remove the garlic and add the oil to the rice and beans. Season with vinegar and let stand until cool.

Recipe from Latina Magazine.