Moros y Cristianos (Cuban Rice & Black Beans)
User Reviews
4.9
Moros y Cristianos (Cuban Rice & Black Beans)
Description
The cooking begins with soaking black beans overnight to soften them. They are then simmered with water, chili pepper, bay leaf, and half the salt until tender but firm. Some of the bean cooking liquid is reserved to add flavor and moisture when cooking the rice. In a separate pan, onions are sautéed in oil, followed by chili, crushed garlic, oregano, and cumin to build a fragrant base.
Beans, washed rice, and reserved liquid are combined with the sautéed aromatics and remaining salt, cooking gently until the rice is tender and has absorbed the flavors. A final addition of vinegar provides a subtle acidity that brightens the dish. Separately, butter is melted and used to fry remaining garlic, which can be stirred in or served alongside, enhancing aroma and flavor.
Moros y Cristianos is typically served as a hearty side or main dish, showcasing the harmonious blend of beans and rice with aromatic spices and mild heat. It pairs well with roasted meats or can stand alone as a comforting meal.
Ingredients
- 2 lb rice
- 1 lb black beans
- 6 cups water
- 1 Chili pepper large
- 3 garlic cloves
- 1 bay leaf
- ½ teaspoon oregano
- ½ teaspoon cumin
- 4 tablespoons neutral cooking oil generic cooking oil
- 4 tablespoons butter
- 1 teaspoon salt
- 1 tablespoon vinegar
Instructions
- Start by soaking the beans in cold water for 24 hours or overnight prior to cooking. Rinse thoroughly before continuing.
- Rinse the beans thoroughly and place them in a pot with 1 ¼ liter (5 cups) of water, one of the peppers, the bay leaf and half the amount of salt. Simmer the beans on medium-low for about 1 ½ hours until the beans are just tender but not mushy.
- Reserve 2 cups of the water the beans have boiled in and drain away the rest. (If you get less than 2 cups, you can top up with regular water.)
- In a frying pan, sauté the onion in a little cooking oil until translucent, then stir in the chilli pepper and finally the crushed garlic, oregano and cumin.
- Once everything's softened, add the beans to then pan, the washed rice and bean water and the remaining amount of salt and simmer on medium heat until the rice softens and cracks.
- Finish off with 1 tablespoon of vinegar and stir.
- In a separate small pan melt the butter and fry the remaining crushed garlic until golden. Pour over the rice and stir well to distribute the garlic butter evenly.
- Serve alongside your main dish or on its own and enjoy!
Notes
User Reviews
Overall Rating
4.9
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