Cuban Black Beans and Rice (Moros y Cristianos)
The name of this classic Cuban dish - Moors and Christians - refers to the Islamic Moors and Christian Spaniards living in Spain hundreds of years ago.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 30 minutesDifficulty: Medium
- 1½ cups black beans, soaked overnight and drained
- 3 Tbsp. plus 1 tsp. vegetable oil, divided
- 3 cloves garlic, peeled and minced, divided
- 1 small Spanish onion, peeled and finely chopped
- 1 small green pepper, seeds removed and cut into ¼" pieces.
- ¼ tsp. ground cumin
- ¼ tsp. dried oregano
- 1 bay leaf
- 1½ tsp. salt, divided
- ¼ tsp. ground black pepper
- ½ cup chopped cilantro leaves
- 1½ cups long-grain white rice
- Simmer beans in 6 cups water until very tender (about 90 minutes).
- Meanwhile, heat 2 tablespoons oil in a medium saucepan over medium heat. Add 2 cloves garlic, onion, green pepper, cumin, oregano, bay leaf, 1 teaspoon salt, and pepper and sauté until onions are soft. Add this mixture to the beans and simmer 20 minutes more. Stir in cilantro.
- In a soup pot over medium heat, sauté remaining garlic gently in 1 tablespoon oil until it begins to brown. Add rice and stir to coat.
- Add 2 cups water and remaining salt; bring to a boil and cover. Lower heat and simmer 20 minutes.
- Remove from heat; pour in remaining oil and fluff to separate grains. Serve topped with a ladle of black beans and garnish with cilantro leaves.