The name of this Cuban dish translates as Moors and Christians.
3 cups dried black beans
1 smoked ham hock
2 bay leaves
2 cups long-grain white rice
4 slices bacon
1 medium onion, finely chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 cup chopped tomatoes
1 cup chicken stock
1/2 cup mixed minced cilantro and parsley
1. To quick-soak beans, place beans in a saucepan with water to cover. Bring to a boil and boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
2. Drain beans and place in a large saucepan. Add ham hock and bay leaves and cover with water. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, skimming off any foam. When beans start to tenderize, season with salt to taste. Continue cooking until beans are fully tender, adding water if necessary, 1 1/2 to 2 hours. Discard bay leaves.
3. Cook rice according to package directions.
4. Meanwhile, in a Dutch oven or large, deep skillet, cook bacon over medium heat until very crisp. Remove from pan and set aside.
5. In same pan, cook onion and bell pepper until pepper is soft, about 10 minutes. Add garlic, cooked beans, tomatoes, and chicken stock. Shred and add meat from ham hock, if desired. Cook over medium-high heat until most liquid evaporates, about 15 minutes. Add half of cilantro-parsley mixture. Serve with the rice, and garnish with the bacon and remaining cilantro-parsley mixture.