Moros y Cristianos
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5
2 reviews
Excellent
Moros y Cristianos
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Moros y Cristianos (Moors and Christians) is the Cuban version of rice and beans, a dish that is popular throughout the Caribbean.
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Ingredients
- 1⅓ cup long grain white rice
- 1½ cup black beans dry
- 2 cups bean cooking water
- 2 onion diced
- 2 cloves garlic , minced
- ½ red bell pepper , diced
- ½ green bell pepper , diced
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon oregano
- 2 bay leaf
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 oz. crushed tomatoes canned
Equipment
- Dutch oven
Instructions
- Soak the beans for 24 hours in a very large quantity of cold water.
- Rinse thoroughly.
- Add the beans and 5 cups (1,25 l) of water in a large pot. Cook covered on low-medium heat for 1h30. The beans should be tender but not crushed.
- Add salt 10 minutes before the end of cooking.
- Drain the beans and set aside 2 cups (500 ml) of their cooking water.
- In a deep Dutch oven, heat the olive oil and fry the onion, garlic and bell peppers for 1 minute.
- Add the cumin, oregano, black pepper and bay leaves. Mix.
- Add the thyme and paprika and mix well.
- Add the rice, tomatoes, beans and cooking water to the beans.
- Cook covered for 20 minutes over low heat, stirring as the preparation tends to stick to the bottom of the casserole.
- When all the liquid is absorbed by the rice, remove from heat and let stand 5 minutes before serving.
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Overall Rating
5
2 reviews
Excellent
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