Cuban Moros y Cristianos (Black beans with rice) recipe
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This vegan dish, which means "Moors and Christians", is a wonderful way to reuse day old black beans, transforming them into yet another Cuban classic.
Bedfordshire, England, UK
9 people made this
- 2 tablespoons olive oil
- 1 small green paper, seeded and finely chopped
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 (400g) tin black beans
- 2 medium tomatoes, seeded and finely chopped
- 180g uncooked white rice
- 500ml water
- 1 teaspoon Goya Sazonador Total
- 1 tablespoon Salsa Aji Picante Nativo
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Heat oil in a frying pan Add pepper, onion, garlic and tomatoes until soft.
- Stir in black beans and spices. Add rice, seasonings and water. Stir well and bring to a boil.
- Cover and reduce to a simmer. Stir infrequently and cook until the water is absorbed, about 25 minutes..
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Cuban-Style Black Beans and Rice (Moros y Cristianos)
Beans and rice is a familiar combination the world over, but Cuban black beans and rice is unique in that the rice is cooked in the inky concentrated liquid left over from cooking the beans, which renders the grains just as flavorful. For our own superlative version, we reserved a portion of the sofrito (the traditional combination of garlic, bell pepper, and onion) and simmered it with our beans to infuse them with flavor. Instead of just draining off and throwing away the flavorful bean cooking liquid, we used it again to cook our rice and beans together. Lightly browning the remaining sofrito vegetables and spices with rendered salt pork added complex, meaty flavor, and baking the dish in the oven eliminated the crusty bottom that can form when the dish is cooked on the stove. (less)
Serve this recipe as a side dish or as a main course with a simple green salad. It is important to use lean—not fatty—salt pork. If you can’t find it, substitute six slices of bacon. If using bacon, decrease the cooking time in step 4 to eight minutes. For a vegetarian version of this recipe, use water instead of chicken broth, omit the salt pork, add 1 tablespoon of tomato paste with the vegetables in step 4, and increase the amount of salt in step 5 to 1½ teaspoons.1 Picture
Moros y Cristianos Recipe
My family, like so many others, felt compelled to leave Cuba in the early years of the revolution. I was five years old when we left everything we knew. We left behind our home and our possessions, but saddest of all, our extended family. These are the people I share my earliest memories with. There were birthday parties and Mother’s Days and Nochebuenas and summers in Varadero that we would never share again. Gone were those amazing Sunday dinners at my Abuelita’s with all of the family present.
Did I say “left behind?” Excuse me, I meant to say “robbed.”
Robbed of the lives we could have shared together. I am sad for my dear cousins and aunts and uncles who have lived practically an entire lifetime having been ripped off from experiencing the wonderful warmth of family.
But, ever the optimist, I continue to have hope.
My hope is that even though we have been forced apart by time and distance that we will (very soon!) be reunited once again. After all, we are Cuban, we are patient, and we have very long memories.
So with that in mind, here’s my offering for today:
Moros y Cristianos
- 3 cups white rice
- 1 large white onion, finely chopped
- ½ cup green bell pepper, finely chopped
- Olive oil
- 4 cloves garlic, crushed
- ½ can tomato paste
- 2 cans black beans w/ liquid
- 1 tsp. cumin
- Pinch of saffron
- 1 tsp. oregano
- 1 bay leaf
- 2 Tbsp. Balsamic vinegar
- 2 cups chicken broth
- Salt and pepper to taste
1) Rinse the rice in cold water until water runs clear.
2) In a large pot (with lid), sauté onion, bell pepper and garlic in olive oil until translucent.
3) Add tomato paste, black beans, cumin, saffron, oregano, bay leaf, balsamic vinegar.
4) Blend together over medium heat.
5) Add chicken broth and rice. Bring to a boil.
6) Reduce heat, cover, simmer for about 20 to 25 minutes or until rice is fully cooked.
7) While still hot, drizzle a bit of olive oil over the cooked rice and fluff.
Cuban Moros y Cristianos (Black beans with rice) recipe - Recipes
1 cup Riceland Extra Long Grain Rice
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic (optional)
20 cherry tomatoes (or four Roma tomatoes), chopped 2 bell peppers, chopped 2 medium onions, peeled and chopped 8 to 10 garlic cloves, diced or minced
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon paprika (optional)
4 tablespoons olive oil
1 pound dried black beans
1 pound smoked ham hocks (or ham shanks)
2 bay leaves
1 teaspoon salt
There are two common ways to soak beans before cooking them. The most traditional method is to soak the beans overnight. Add the black beans to a large pot, and be sure they are covered by at least an inch of cold water. Soak overnight. Before cooking, drain the water from the beans and replace with fresh water.
Then there's the quick-soak method. Add the dry beans to a large pot, add cold water until there's at least an inch of water above the beans. Cover the pot, then cook on high heat until the water comes to a boil. Allow it to boil for one minute, then turn off the heat, and let stand (still covered) for one hour. But unlike overnight soaking, you won't discard the water in the pot to add new water before cooking.
I always quick-soak black beans. The reasons why are given down at the bottom of this page. So if you quick-soak, get started on your sofrito as your beans take an hour to soak before cooking. It's also time to remove your ham hocks from the refrigerator and allow them to come to room temperature.
Sofrito is the sauce used as a base for Moros y Cristianos, as well as many other Cuban meals. You have an hour to wait for your beans to soak, so take that time to chop your cherry tomatoes, bell peppers, onions, and garlic.
Add the olive oil to a nonstick skillet over medium to medium-high heat. Add the chopped ingredients, then the spices. Sautee until the bell peppers and onions in particular are softened (about 10 minutes). Reduce heat to low, and allow the sofrito to simmer for a while, so the flavors can merge better (10-20 minutes, stirring occasionally). Although you may get the best results by sautéing the onions and bell peppers first, then the garlic (20-60 seconds until slightly golden), then add the seasonings and chopped tomatoes. You should be left with about a quart of a thick, chunky sauce. Remove from heat and set aside.
Make sure that there's still at least an inch of water above the black beans. Place the pot over high heat, then stir in the sofrito. Add the ham hocks, try to keep them as submerged as possible (although parts of the ham hocks will probably stick out of the water). Add the bay leaves. Allow the mixture to come to a boil for one minute, then reduce heat to low (or just between medium low and medium). Allow it to simmer covered for an hour, just barely bubbling.
After an hour and a half, remove the ham hocks from the pot and set aside. Remove the bay leaves. As the beans are still simmering, return the lid to the pot. Remove the meaty part of the ham from the bones and pork fat. If you like, you can shred the pork with two forks, then return it to the pot. Cook for another 30-60 minutes, until the beans are tender, and the beans are in a thick "gravy" (it shouldn't be watery). Remove pot from heat.
This recipe calls for a cup of Riceland Extra Long Grain Rice and two cups of water, but you can also add a half cup more of rice and water if cooking for more than one person that day.
To give the rice a nice hint of garlic, there's a great tip from Miami Cuban chef Lourdes Castro that I always use. Heat two tablespoons of olive oil in a saucepan over medium heat. Then add a smashed garlic clove (I use two), and cook until the garlic starts to turn golden brown. Remove the garlic and discard.
Add water and salt, and bring to a boil. Stir in the rice until it comes to a boil again. Reduce heat to low, cover with a lid, then simmer for 20 minutes until the rice is tender and no water is visible. Remove pan from the heat, and allow it to stand covered for 5-10 minutes to finish steaming. Remove lid and fluff the rice with a fork. For each person dining, simply add the black bean mix over the rice, or mix together. Serves 8.
- 1 can of black beans
- 1 cup of white long grain rice
- 1 small white onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 garlic cloves, finely minced
- 3 tsp extra virgin olive oil
- 1 tsp white vinegar
- 1 bay leaf
- 1 small onion, finely chopped
“Cuban congri (or often called Moros y Cristianos), is a famous Cuban dish consisting of white rice and black beans cooked together. The name Moros y Cristianos comes from Spanish history, where the Muslim Moors commingled with the Spaniard Christians in the country of Spain. When cooked together, the white rice soaks up the marinade of the black beans (which are seasoned using a variety of Cuban spices) and the create a delightful dish that can be served with roast pork, steak, chicken or in any main dish!”
In a cooking pot, heat the extra virgin olive oil over medium-high temperature. Then add the green bell peppers and onions. Cook until the onions are translucent. Then add the minced garlic, and cook for a few more minutes.
Next add the black beans with the liquid from the can into the pot. Add an additional cup of water and bring to a boil. Add the rest of the spices: oregano, adobo, bay leaf, and sugar and mix for 1 minute.
Add the white rice, stir and reduce hit to low simmer. Add white vinegar and stir. Cover pot and let cook for 30 minutes, until rice soaks up all the water in the pot.
Let rice cool, and serve with your favorite Cuban dish (Roast Pork, Chicken or Cuban steak) – Enjoy!
- 2 tsp olive oil
- ½ cup green bell pepper chopped
- ½ cup red bell pepper chopped
- small onion chopped
- 2 cloves garlic minced
- 1 cup long grain rice
- 15 oz black beans use the liquid in the recipe
- 1 ½ cups water
- ½ tsp cumin
- 1 bay leaf
- pinch oregano
- salt and pepper to taste
How to make Cuban moros y cristianos?
To make the arroz moro, another name used to call this recipe, we need ingredients that are very much used in Cuban gastronomy and common all over the world.
The cooking is very simple, we just soften the beans and then make a sauté to mix both with the raw white rice.
As a measurement for the portions, use a 6oz cup, you can use a bigger one if you need to make more for this reason, the proportions will be put in amounts, just keep in mind the relations between the proportions and you won’t have problems.
It can be cooked in a pressure cooker as well as a regular pot, the only thing that changes is the cook time.
The result is rice with a super delicious taste tat combines well with almost any main dish, especially pork.
It can also be accompanied by fried vegetables, like plantains, in a salad, yuca with mojo or yams.
In Cuba we make this recipe whenever we get the chance, and along with its similar variation the congrí rice, they are essential when we celebrate a special day.
CUBAN CUISINE: “Moros y Cristianos” – Black Beans and Rice Dish. * COCINA CUBANA: “Moros y Cristianos” – Frijoles Negros Ligados con Arroz Blanco estilo Cubano. PHOTOS/ VIDEOS.
There are as many recipes for black beans as there are Cuban cooks.
Traditional black beans and rice (frijoles negros) are served with the prepared beans on top of cooked, white rice.
This dish is different because the rice and beans are cooked together.
Please don’t confuse this dish, as many do, with ‘Congri’. The traditional dish of Cuba Oriente, ‘Congri’ is made with red beans. Even though in the United States the “Congri” is usually confused with the “Moro y Cristianos” and served in Restaurants.
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes
Yield: 8 servings
Cuban-style black beans cooked with rice.
1 & 1/2 cups black beans, dried
1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced
2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 Ž/2 cups chicken stock
3 cups long-grain white rice
Cover the dry beans with about four cups of water in a two-quart saucepan. DON’T add any salt yet! Bring to a boil, and boil for 20 minutes. Remove from the heat and let it stand, covered for one hour.
Drain and rinse the beans. Add enough water to cover once again and bring to a boil reduce heat to low, cover, and cook until tender, about 45 to 60 minutes. Drain.
Rinse the rice with cold water until the water runs clear.
Use a large, eight-quart-covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.
Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes — until the rice is fully cooked.
Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.
For an added treat: Drizzle some olive oil (don’t be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.
If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish it with some parsley or cilantro.
* RECOMIENDENOS A SUS AMISTADES * PREFIERA A NUESTROS SPONSORS.*
COCINA CUBANA”: “MOROS Y CRISTIANOS” – FRIJOLES NEGROS Y ARROZ
Hay tantas recetas de frijoles negros como cocineros cubanos.
Los tradicionales frijoles negros y arroz (frijoles negros) se sirven con los frijoles preparados encima de arroz blanco cocido.
Este plato es diferente porque el arroz y los frijoles se cocinan juntos.
Por favor, no confunda este plato, como muchos lo hacen, con Congri. El plato tradicional de Cuba Oriente, el Congri se elabora con frijoles rojos. Aunque en Estados Unidos el “Congri” se suele confundir con el “Moro y Cristianos” y se sirve en Restaurantes.
Tiempo de preparación: 20 minutos.
Tiempo de cocción: 2 horas 30 minutos.
Tiempo total: 2 horas 50 minutos
Rendimiento: 8 porciones
Frijoles negros a la cubana cocidos con arroz.
1 y 1/2 tazas de frijoles negros, secos
1/4 taza de aceite de oliva para saltear
2 y 1/2 tazas de cebolla, cortada en cubitos
2 y 1/2 tazas de pimiento verde, sin semillas y cortado en cubitos
4 dientes de ajo machacados y picados
3 cucharaditas de comino molido
1 cucharadita de orégano
1 hoja de laurel
3 cucharadas de vinagre blanco
2 cucharadas de pasta de tomate
2 cucharaditas de sal
1/2 cucharadita de pimienta
4 y 1/2 tazas de caldo de pollo
3 tazas de arroz blanco de grano largo
Cubra los frijoles secos con aproximadamente cuatro tazas de agua en una cacerola de dos cuartos. ¡NO agregue sal todavía! Llevar a ebullición y hervir durante 20 minutos. Retirar del fuego y dejar reposar tapado durante una hora.
Escurre y enjuaga los frijoles. Agregue suficiente agua para cubrir una vez más y deje hervir reduzca el fuego a bajo, cubra y cocine hasta que estén tiernos, aproximadamente de 45 a 60 minutos. Drenar.
Enjuague el arroz con agua fría hasta que el agua salga clara.
Use una olla grande de ocho cuartos de galón cubierta. Sofreír la cebolla y el pimiento verde en el aceite de oliva hasta que estén tiernos. Agrega el ajo y sofríe uno o dos minutos más. Agregue la pasta de tomate, frijoles negros, orégano, comino, laurel y vinagre. Cocine durante unos cinco minutos, revolviendo suavemente.
Agrega el caldo de pollo y el arroz enjuagado. Deje hervir, reduzca el fuego a bajo, cubra y cocine durante unos 20-30 minutos, hasta que el arroz esté completamente cocido.
Finalmente, ajusta los condimentos agregando sal y pimienta al gusto. Retire la hoja de laurel. Servir caliente.
Para un placer adicional: rocíe un poco de aceite de oliva (¡no sea tacaño!) Sobre el arroz en la olla y esponje el arroz cocido suavemente con un tenedor.
Si sirve el arroz como guarnición, rocíe un poco de aceite de oliva sobre las porciones individuales y decore con un poco de perejil o cilantro.
Cuban-Style Black Beans with Rice and Plantains
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- 1 cup uncooked instant brown rice
- 2 Tbs. vegetable oil
- 2 firm, ripe plantains, peeled and cubed
- 1 large yellow onion, diced
- 1 green pepper, seeded and diced
- 1 vegetable bouillon cube, dissolved in 1 cup water
- 2 15.25-oz. cans black beans, drained and rinsed
- 1 tsp. ground cumin
- 1/2 large red onion, chopped for garnish
- 1/2 cup snipped cilantro leaves for garnish
- 1 bunch thinly sliced scallions for garnish
1. Cook rice according to package directions, and set aside.
2. Meanwhile, heat 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
3. Heat remaining 1 Tbs. oil over medium heat, and sauté yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt, and pepper, and cook 5 minutes more, or until beans are heated through.
4. Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro, and scallions.
Cuban Black Beans and Rice
This black bean and rice dish comes with an interesting title. Literally translated, Moros y Cristianos means Moors and Christians. It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians.
In Cuba, the name of this dish refers to the mix of African and Spanish cultures. Vegetarians can make an entrée of this soul-satisfying side.
- 1 can of black beans
- 2-3 cups of white rice
- 1/3 cup of sofrito casero (Blend onion, bell pepper, garlic and cilantro til puree)
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon of oregano and a drizzle of apple cider vinegar
- 1 garlic clove finely chopped
- 1/2 can tomato sauce
In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of white rice and mix well. Cook until all is absorbed (about 10-15 minutes).