Moros y Cristianos (healthy)

INGREDIENTS

3 cups dry black beans

1 smoked turkey leg

2 bay leaves

Kosher salt

1 1/2 cups uncooked brown rice

2 tbsp. olive oil

1 medium onion, finely chopped

1 green pepper, chopped

2 cloves garlic, minced

1 cup chopped tomatoes

1 cup low-sodium chicken broth

1/2 cup mixture of fresh cilantro and parsley leaves, minced

PREPARATION

To quick-soak beans: In large saucepan, place beans and cover with water. Bring to boil. Cook 2 minutes. Remove from heat, cover and let stand 1 hour. Drain beans and place in large saucepan. Add turkey leg and bay leaves, then cover with water. Place pan over high heat, bring to boil, then reduce heat and simmer, stirring occasionally, skimming off any foam. When beans start to tenderize, season with salt, to taste. Continue cooking 1 1/2 to 2 hours or until beans are fully tender, adding water if necessary. After beans have cooked 1 hour, begin cooking brown rice according to package directions. While rice cooks, in Dutch oven or large, deep skillet over medium heat, heat olive oil. Add onion and pepper and cook until pepper is soft, about 10 minutes. Remove bay leaves and turkey leg from beans. In pan, add garlic, cooked beans, tomatoes and broth. Over medium-high heat, cook until most liquid evaporates, about 15 minutes. Add half of cilantro-parsley mixture. Serve with brown rice and garnish with remaining cilantro-parsley mixture.