Congrí rice (rice with beans)

Wash the previously chosen black beans and put them on the fire in a quick cooker with plenty of water that completely covers the beans, place the pressure valve and count for 30-40min, cool and remove the lid of the pot and check that the grain is soft. Remove the broth and reserve. Put the soft bean grains to refresh.
Place the finely chopped onion and garlic, the peppers in very thin strips, the oregano and the oil in a pot and lightly fry until the onion is golden in color, add the bean stock, the grains, the washed rice, bay leaf and salt and cover.
Put over medium heat until the rice begins to boil and then stir to prevent it from sticking to the bottom of the pot, and continue cooking with a very low flame, until the rice is completely dry. This drying process can take 10-15 minutes. Stir again, remove the flame, and cool before serving.
This basic recipe for Moro rice can include the addition of pork rinds meat, for which it is enough when preparing the sauce to incorporate small pieces of pork and fry them with the onion and the rest of the ingredients without other variations, this variant It incorporates a very special flavor to rice and with a higher content of fats and animal protein, it is a variation of the recipe according to local taste and custom.