Moros y Cristianos – Cuban Black Beans & 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 1/4 cups dried black beans
  • 2 teaspoons dried oregano
  • 6 bay leaves
  • 2 tablespoons olive oil
  • 3/4 pound sliced bacon, diced
  • 2 tomatoes seeds removed and diced
  • 1 onion, finely chopped
  • 1 tablespoon minced 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

Directions

  1. In a large saucepan, combine the beans with 1 teaspoons of the oregano, bay leaves and cold water 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 beans, reserving the cooking liquid in a pan with beans. Discard the bay leaves at this time.
  3. 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 1/3 cup of fat from the pan. Add the onion, garlic, cumin, coriander and the remaining 1 teaspoon of oregano and 3 bay leaves.
  5. Cook over moderately low heat, stirring 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.

 

Moros y Cristianos - Cuban Black Beans & 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
Author: Heidy L. McCallum
Ingredients
  • 1 and 1/4 cups dried black beans
  • 2 teaspoons dried oregano
  • 6 bay leaves
  • 2 tablespoons olive oil
  • 3/4 pound sliced bacon diced
  • 2 to matoes seeds removed and diced
  • 1 onion finely chopped
  • 1 tablespoon minced 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
Instructions
  1. In a large saucepan, combine the beans with 1 teaspoons of the oregano, bay leaves and cold water 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 beans, reserving the cooking liquid in a pan with beans. Discard the bay leaves at this time.
  3. 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 1/3 cup of fat from the pan. Add the onion, garlic, cumin, coriander and the remaining 1 teaspoon of oregano and 3 bay leaves.
  5. Cook over moderately low heat, stirring 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.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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