“Christians and Moors” Black Beans and Rice

Ingredients

• 1 pound dried black beans, rinsed and picked over
• ½ cup sofrito (below)
• 2 quarts plus 2½ cups water
• 2 medium Russet potatoes (about 10 ounces), peeled and cut into 1-inch pieces
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup long grain rice
• 2 tablespoons unsalted butter or achiote oil
• 1 cup olive oil
• 3 tablespoons annatto seeds (available in Latin American groceries)
• 1/3 cup achiote oil (see above)
• 1 medium onion, chopped
• 1 head garlic, cloves crushed and peeled
• 1 medium green bell pepper, seeded and chopped
• 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 1 bay leaf, finely crumbled
• ½ cup chopped fresh parsley

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