Moros y cristianos recipe

A flavorful Cuban classic of rice and black beans!

60 minmedium11 ingredients

Ingredients

• 250 g black beans
• 300 g white rice
• 1 onion
• 1 pepper
• 3 cloves
• 1 tsp cumin
• 2 leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ½ teaspoon black pepper
• 900 ml water

How to make Moros y cristianos

1. Soak 250 g of black beans overnight in water, then drain and rinse them thoroughly before cooking.
2. In a pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
3. Chop 1 onion and dice 1 bell pepper, then add them to the hot oil.
4. Sauté for about 5 minutes until the vegetables are soft and fragrant.
5. Mince 2 garlic cloves and add them to the potalong with 1 teaspoon of cumin, 2 bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper.
6. Cook the mixture for 2 minutes, stirring occasionally until well combined.
7. Add the soaked black beans and pour in 4 cups of water.
8. Bring to a boil, then reduce the heat to low and let it simmer for 45 minutes, until beans are tender.
9. While the beans cook, prepare the rice by cooking 1 cup of white rice according to package instructions, about 18 minutes.
10. Once cooked, remove the rice from heat and let it sit covered for a few minutes before serving.
11. Serve the cooked rice topped with the black bean mixture, ensuring an even distribution on each plate.

Get Copper on the App Store

More dishes from Cuba →