Quirky Foodster

Sides

Moros y Cristianos

★ ★ ★ ★ ★ (0)

← Return to Menu

Ingredients

  • - 250 g (1.25 cups) Dried black beans, soaked overnight
  • - 300 g (1.5 cups) Long-grain white rice
  • - 1 medium Onion, diced
  • - 1 medium Green bell pepper, diced
  • - 4 Garlic cloves, minced
  • - 1 Bay leaf
  • - 1 tsp Ground cumin
  • - 0.5 tsp Dried oregano
  • - 45 ml (3 tbsp) Olive oil
  • - 1.5 tsp Fine sea salt
  • - 1.2 l (5 cups) Water

Method

  1. Drain the soaked black beans and place them in a large pot with the water and bay leaf.
  2. Bring to a boil, then reduce to a simmer and cook covered for 45-60 minutes until tender, topping up water as needed.
  3. Reserve the beans and about 600ml (2.5 cups) of their cooking liquid.
  4. In the same pot, heat the olive oil over medium heat and sauté the onion and green pepper until softened, about 6 minutes.
  5. Add the garlic, cumin and oregano, and cook for 1 minute until fragrant.
  6. Stir in the rice, coating it in the oil and aromatics.
  7. Add the cooked beans and their reserved cooking liquid, and season with salt.
  8. Bring to a boil, then reduce to the lowest heat, cover tightly, and cook for 18-20 minutes until the rice is tender and the liquid absorbed.
  9. Remove from the heat, let stand covered for 5 minutes, then fluff with a fork before serving.

Introduction: Moros y Cristianos, meaning 'Moors and Christians,' refers to the visual contrast of black beans cooked together
with white rice, a name recalling the historical struggles of medieval Spain that colonial settlers carried to Cuba.

Cultural Background: Moros y Cristianos, meaning 'Moors and Christians,' refers to the visual contrast of black beans cooked together
with white rice, a name recalling the historical struggles of medieval Spain that colonial settlers carried to Cuba.
Distinct from serving beans and rice separately, this dish cooks them together so the rice absorbs the beans' dark
broth, and it appears on tables across the island as one of the most essential side dishes in Cuban cuisine.

Tips: Soaking the beans overnight significantly shortens their cooking time and improves texture. Measure the bean cooking liquid precisely, as too little will leave the rice undercooked and too much will make it mushy.

Variations: A version using a smoked ham hock added to the beans while cooking gives a deeper smoky flavour. Congrí, the eastern Cuban cousin of this dish, uses red beans and a slightly different seasoning balance. Already fully plant-based as written.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.

Reheating: Reheat in a covered saucepan over low heat with a splash of water, stirring occasionally.

Nutrition: Per serving: 340 kcal, 11g protein, 60g carbohydrates, 7g fat, 8g fibre, 520mg sodium.

FAQs

Q: Can I use canned black beans to save time?
A: Yes, use 2 cans, drained but reserving some liquid, and reduce the initial bean-cooking step, though the flavour will be milder.

Q: Why is my rice mushy?
A: Too much liquid relative to rice is the most common cause; measure carefully and avoid lifting the lid while it cooks.