Moros y Cristianos Recipe (Cuban Black Beans and Rice)
Moros y cristianos is a Cuban dish of black beans and rice cooked together in the bean cooking liquid, flavoured with onion, garlic, cumin, oregano and a bay leaf. Use dried beans soaked overnight or canned beans, with the same 1:2 ratio of rice to liquid.
Equipment
- Saucepan with a lid
- Mixing bowl / Bowl for soaking the beans
- Colander
- Chef's knife
- Chopping board
- Measuring cups
- Wooden / Stirring spoon
Ingredients
- 3 cups of water
- 1/2 cup dried black beans can of precooked beans
- 1 cup rice
- 1 bay leaf
- 1/4 of a large white onion finely diced
- 1 clove of garlic
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Oil
- Salt and pepper
Instructions
- If you’re using dried beans soak them in 3 cups of water the night before (or a minimum of 4 hours) you want to cook them.
- The next day place the beans onto cook for around 30 minutes with one bay leaf added to the water.
- When they’re cooked but not mushy, strain them keeping the cooking liquid.
- Wash the rice until the water runs almost clear, then strain it and be sure to get as much excess water off as possible.
- In a pot add a splash of oil and sauté the onion until transparent, then add the garlic and fry for another minute.
- Then add the cumin and oregano and fry for 30 seconds.
- Then add the rice, the cooked beans and stir everything together.
- Add 2 cups of cooking water from the beans, season with salt, stir and place a lid on.
- Simmer with the lid on for 10 minutes. Check the base of the pan to make sure it isn’t catching and that most of the liquid has gone, then cook for 5 more minutes. Turn the heat off and leave to sit for 5 minutes.
Video
Nutrition
Serving: 1portionCalories: 288kcalCarbohydrates: 53.4gProtein: 8.7gFat: 4.2gSaturated Fat: 0.66gSodium: 73.3mgPotassium: 433mgFiber: 4.6gSugar: 1g
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