Moros y Cristianos – Cuban Black Beans and Rice

Moros y Cristianos has been said to translate to Moors and Christians. The Black beans represent the Moors, and the rice represents the Christians. Cuban food has always been considered to have strong ties to the Spanish, North African, and Caribbean areas.Moros y Cristianos , Black Beans and Rice

 

Moros y Cristianos has always been a popular dish served at the Feast of St. George. This feast, as well as a number of other festivals, and is said to commemorate the Reconquista – a prolonged period of fighting between the Christian and the Muslim people.

Moros y Cristianos

  • 1 and 1/2 to 2 cups dried black beans, rinsed clean
  • Water or stock, enough to cook beans
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 3/4 pound sliced bacon, diced
  • 3 tomatoes seeds removed and diced
  • 1 green pepper seeded and chopped
  • 1 Spanish onion, finely chopped
  • 2 tablespoon minced fresh garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 4 cups cooked long-grain rice
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper

 

5 from 5 votes
Moros y Cristianos , Black Beans and Rice
Moros y Cristianos - Cuban Black Beans & Rice
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
 
Moros y Cristianos has always been a popular dish served at the Feast of St. George. This feast, as well as a number of other festivals, and is said to commemorate the Reconquista – a prolonged period of fighting between the Christian and the Muslim people
Course: Side Dish
Cuisine: Cuban
Keyword: Black Beans
Servings: 10
Author: Heidy L. McCallum
Ingredients
  • 2 cups dried black beans
  • 2 teaspoons oregano
  • 4 bay leaves reserve 2
  • 3 tablespoons olive oil
  • 3/4 pound sliced bacon or ham diced
  • 3 tomatoes seeds removed and diced
  • 1 green bell pepper, chopped
  • 1 medium Spanish onion finely chopped
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • cooked long-grain rice
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground pepper
Instructions
  1. In a large saucepan, combine the black beans with 1 teaspoons of the oregano, bay leaves, and cold water/ or stock to cover by 2 inches and bring to a boil. Cover partially and simmer over moderately low heat until the beans are cooked about 90 minutes.
  2. Partially Drain the black beans, reserving some the cooking liquid in a pan with beans. Discard the bay leaves at this time.
  3. Place the pan On medium heat. Heat the olive oil in a pan. Add the bacon and cook over medium heat, stirring frequently, until crisp, about 15 minutes.
  4. Drain off all but about 1/3 cup of fat from the pan. Add the Spanish onion, Green pepper, fresh garlic, cumin, coriander, and the remaining 1 teaspoon of oregano, and 2 more bay leaves.
  5. Cook over moderately low heat, stirring the beans often until the onion is softened. At this time add to beans, along with diced tomatoes. Simmer another 10 minutes.
  6. Serve over white rice, garnish with avocado if desired.

 

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