Cuban black beans and rice (Moros y cristianos)

1. Soak the black beans overnight, drain and cook in 1.5 litres of fresh water with the bay leaves for 1-1½ hours until tender but not falling apart; drain, reserving the cooking liquid – it's what turns the rice dark.

2. Rinse the rice in cold water until it runs clear and drain.

3. In a heavy-based pot, fry the bacon strips in the oil, then soften the finely chopped onion and pepper in the fat for 8 minutes; add the crushed garlic, cumin and oregano and fry for 1 minute.

4. Add the rice and toast for 2 minutes, stirring, then add the beans and 800 ml of bean cooking liquid (top up with water if needed), the vinegar, salt and pepper.

5. Bring to the boil, then cook covered over the lowest heat for 20 minutes; take off the heat and rest, covered, for another 10 minutes.

6. Fluff with a fork and serve with roast meat or ropa vieja.

Tip: The name – "Moors and Christians" – refers to the pairing of black beans and white rice; in Cuba, unlike congrí, it's specifically made with black beans.