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Cuban Moros y Cristianos Recipe

Cuban · Main course · 65 min total

A classic Cuban dish of black beans and rice cooked together with aromatic sofrito, often served as a side or main course.

Ingredients

• 1 cup dried black beans, soaked overnight and drained
• 4 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 cups long-grain white rice
• 2 tablespoons white vinegar
• 2 tablespoons dry sherry (optional)

Instructions

1. In a large pot, combine soaked black beans and 4 cups water. Bring to a boil, then reduce heat and simmer until beans are tender, about 30-40 minutes. Do not drain; reserve the cooking liquid.
2. In a separate large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic, cumin, oregano, and bay leaf; cook for 1 minute.
3. Add the cooked beans with their liquid, salt, and black pepper. Bring to a boil.
4. Stir in the rice, vinegar, and sherry (if using). Reduce heat to low, cover, and simmer for 20-25 minutes, until rice is tender and liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and discard bay leaf before serving.

Tips

• For a quicker version, use 2 cans (15 oz each) black beans, drained and rinsed, and reduce cooking time.
• Serve with fried plantains or a simple salad.
• Leftovers can be refrigerated for up to 3 days; add a splash of water when reheating.

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