Moros y cristianos

Name: Moros y cristianos
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 6
Cuisine: Cuba
Ingredients: 250 g Dried black beans, soaked overnight; 400 g Long-grain rice; 100 g Bacon, diced; 1 Onion; 1 Green pepper; 4 cloves garlic; 1 tsp Ground cumin; 1 tsp Dried oregano; 2 Bay leaves; 3 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Cuba’s everyday rice cooked together with black beans, bacon and a cumin and oregano sofrito.

110 min15 prep · 95 cook
MediumDifficulty
470 kcalper serving

Ingredients

6 servings

Dried black beans, soaked overnight250 g
Long-grain rice400 g
Bacon, diced100 g
Onion1
Green pepper1
garlic4 cloves
Ground cumin1 tsp
Dried oregano1 tsp
Bay leaves2
Olive oil3 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Cook the drained beans with the bay leaves in 1.5 l water until tender. Keep the cooking liquid.
2
Fry the bacon in the oil, then add the chopped onion, pepper and garlic and cook until soft.
3
Stir in the cumin, oregano and rinsed rice.
4
Add the beans and 900 ml of their liquid (top up with water), salt and pepper, and bring to the boil.
5
Cover and cook over a low heat until the liquid is absorbed.
6
Leave to rest covered, then fluff with a fork.

Tips and questions

Can I use canned black beans?: Yes: use two 400 g cans and replace the bean liquid with stock or water. The colour will be paler but the taste is still good.
What do I serve it with?: Roast pork, fried ripe plantains and a simple tomato and avocado salad are the classic Cuban partners.

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Moros y cristianos

Ingredients

Steps

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