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Moros y Cristianos (Cuba) Recipe

Cuban · Main course · 75 min total

A classic Cuban dish of black beans and rice cooked together with aromatic vegetables and spices, symbolizing the unity of cultures.

Ingredients

• 1 cup dried black beans, rinsed and picked over
• 4 cups water
• 1 bay leaf
• 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 tablespoon tomato paste
• 1 cup long-grain white rice
• 1 1/2 teaspoons salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon white vinegar

Instructions

1. Place beans in a large pot with water and bay leaf. Bring to a boil, reduce heat, and simmer until tender, about 1 hour. Do not drain; reserve cooking liquid.
2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic, cumin, and oregano; cook 1 minute more.
3. Stir in tomato paste and cook for 1 minute. Add the cooked beans with their liquid (about 3 cups total; add water if needed to make 3 cups). Bring to a boil.
4. Stir in rice, salt, and pepper. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
5. Remove from heat, stir in vinegar, and let stand covered for 5 minutes. Fluff with a fork before serving.

Tips

• For faster preparation, use 2 cans (15 oz each) black beans, drained and rinsed, and reduce cooking time. Use 2 cups water instead of bean liquid.
• Serve with fried plantains and a simple salad for a complete meal.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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