Moros y cristianos

Step 1: Put the soaked 7 oz dried black beans, 5 cups water and 1 bay leaf in a large heavy pot. Bring to the boil over a high heat, skim off the grey foam, then lower to a gentle simmer, part-cover and cook until the beans are tender but still whole, about 40 minutes (or 15 minutes in a pressure cooker).

Step 2: Drain the beans over a jug and keep the dark liquid. You need 600 ml; top up with water if there is less. Fish out the bay leaf.

Step 3: Wipe the pot, add 3 tbsp olive oil and set over a medium heat. Fry 1 onion and 1 green bell pepper, stirring, until soft and translucent and just starting to colour at the edges, 6–7 minutes.

Step 4: Stir in 4 cloves garlic, 1 tsp ground cumin and 1 tsp dried oregano and cook for 1 minute, until the kitchen smells of toasted cumin. Don't let the garlic brown or it turns bitter.

Step 5: Add the drained 10 ½ oz long-grain white rice and stir for 1–2 minutes until every grain is coated in oil and looks glassy at the tips.

Step 6: Pour in the 600 ml bean liquid, the beans, 1 tbsp white wine vinegar and 1 ½ tsp salt. Bring to a lively boil over a high heat and boil uncovered until the liquid drops level with the rice and little craters appear on the surface, about 5 minutes.

Step 7: Turn the heat to the lowest setting, cover tightly and cook for 20 minutes without lifting the lid. The common mistake is stirring now: it breaks the grains and turns the pot gluey.

Step 8: Take off the heat and leave covered for 5 minutes, then fluff with a fork from the edges inward. The rice should be tender, separate and evenly dark.