Moors and Christians

• 1 roasted red bell pepper, finely chopped (see Notes)
• 1 tbsp (15 ml) vegetable oil
• 2 onions, finely chopped
• 4 large cloves garlic, minced
• 2 tsp (10 ml) dried oregano leaves
• 2 tsp (10 ml) cumin seeds, coarsely crushed (see Notes)
• 1 tomato, peeled, seeded and chopped
• 1 can (14 to 19 oz/398 to 540 mL) black beans, rinsed and drained, or 1 cup (250 mL) dried black beans, cooked and drained (see Basic Beans)
• 1/2 cup (125 ml) vegetable stock
• 2 cups (500 ml) long grain rice
• 1 green bell pepper, finely chopped
• 2 tbsp (25 ml) freshly squeezed lemon or lime juice
• 1/4 cup (50 ml) finely chopped cilantro
• 4 green onions, white part only, finely chopped

1. In a skillet, heat oil over medium heat.
2. Add onion and cook, stirring, until softened, about 3 minutes.
3. Add garlic, oregano and cumin seeds and cook, stirring, for 1 minute.
4. Stir in tomato, beans and stock and bring to a boil.
5. Transfer to slow cooker stoneware.
6. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
7. When bean mixture is cooked, make rice.
8. In a heavy pot with a tight-fitting lid, combine rice with 4 cups (1 L) water.
9. Cover, bring to a rapid boil, then turn off the heat, leaving the pot on the warm element.
10. Do not lift the lid or move the pot until rice is ready, which will take about 20 minutes.
11. Meanwhile, add roasted red pepper and green pepper to contents of slow cooker and stir well.
12. Cover and cook on High for 20 to 30 minutes, until green pepper is tender.
13. Stir cooked rice into slow cooker.
14. Add lemon or lime juice, cilantro and green onions and stir to combine thoroughly.
15. Serve hot as a main course or cold as a salad.

red bell pepper, vegetable oil, onions, garlic, oregano, cumin seeds, tomato, vegetable stock, long grain rice, green bell pepper, freshly squeezed lemon, cilantro, green onions

Taken from www.cookstr.com/recipes/moors-and-christians (may not work)