Moros y Cristianos Recipe

Cuban · Main course · 60 min total

A classic Cuban dish of black beans and white rice, simmered together with aromatic vegetables and spices for a hearty, flavorful meal.

Ingredients

• 1 cup dried black beans, soaked overnight and drained
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 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
• 1 tablespoon white vinegar
• 2 cups long-grain white rice
• 4 cups water or bean cooking liquid

Instructions

1. In a large pot, cover soaked black beans with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours. Drain, reserving 2 cups of cooking liquid.
2. In a large heavy 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 1 minute more.
3. Add the cooked black beans, reserved bean liquid (or water), salt, pepper, and vinegar. Bring to a simmer.
4. Stir in the rice. Cover and reduce heat to low. Cook 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 vegetarian version, use water instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with fried plantains or a simple salad.

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