Moros y cristianos recipe

Cuban rice cooked in the black liquor of its own beans, in one pot, which is exactly what separates it from rice served with beans.

14 hours and 10 minuteseasy11 ingredients

Ingredients

• 250 g black beans
• 700 ml bean cooking liquid
• 400 g white rice
• 100 g bacon
• 1 onion
• 1 green bell pepper
• 4 clove garlic
• 1 tsp cumin
• 1 tsp dried oregano
• 2 bay leaves
• 3 tbsp olive oil

How to make Moros y cristianos

1. Soak 250 g of black beans overnight, then simmer them in 1.5 litres of unsalted water with 2 bay leaves for 60-90 minutes until tender. Keep every drop of the black cooking liquid.
2. Render 100 g of diced bacon in 3 tbsp olive oil until it browns.
3. Build the sofrito in that fat: 1 chopped onion, 1 diced green bell pepper and 4 minced garlic cloves, 15 minutes over medium heat.
4. Add 1 tsp cumin and 1 tsp dried oregano and cook 1 minute.
5. Stir in 400 g of rinsed white rice and coat every grain in the fat, about 2 minutes.
6. Add the drained beans and 700 ml of their cooking liquid, roughly 1.75 parts liquid to 1 part rice, salt, and bring to a boil.
7. Cover, drop to the lowest heat and cook 20 minutes without lifting the lid. Rice and beans finishing in the same pot is what makes this moros y cristianos.
8. Off the heat, rest covered 10 minutes, discard the bay leaves and fluff with a fork.

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