Moros Y Cristianos (Honduran Beans and Rice)

Soak two pounds of dry pinto beans in a pot of 6 cups of water overnight.

The next day, drain and then add  6 new cups of water or chicken stock to the pot.

Bring to a boil and cook them for one hour, stirring frequently. Be careful not to let the beans dry out completely.

You can add 1 cup of water or stock if beans are absorbing the water too quickly. Keep an eye on them. You can remove a few beans from the pot and squish them with the back of a spoon to make sure they have softened.

After softening the beans for one hour, transfer 2 cups to a pot with a cup of its cooking liquid and add 2 cups of coconut cream. Let the beans soak with the coconut milk for 10 minutes and just keep the heat low.

Cook the rice according to directions on the bag.

In a medium-sized pot, over medium heat, add 2 tablespoons of butter, one ounce of garlic, and 2 ounces of fresh oregano, and the chives; saute for 2 minutes. 

Add the cooked rice and mix everything well.  Add the beans and mix togetherl. Add remaining coconut cream – to taste –  and mix until well incorporated.