It’s been a while since I have shared a recipe on here, so I figured it was high time. Cubans call black beans and rice “moros y cristianos” which translates into “Moors and Christians.” This title harkens back to the time that the Muslim Moors invaded and conquered most of Spain and ruled over the Spanish Christians for seven centuries. My Abuela has a time consuming and complicated version of this dish (it involves the overnight soaking of dry beans and a pressure cooker) that is so delicious you cry tears of joy when you take your first bite, and this version, which is way easier and almost as good. I cooked this one tonight and it was a real crowd pleaser. So, without further ado,
Time: 30-45 minutes
- 5 tablespoons olive oil or 4 pieces chopped uncooked bacon
- 1 medium sized onion, diced
- 1 chopped bell pepper (you can use raw green bell pepper but I usually use roasted red peppers from a jar)
- 2 cloves garlic, diced
- 2 15 oz cans of black beans, undrained
- 2 cups of uncooked long grain white rice
- 4 cups water
- 1 bay leaf
- 2 tablespoons olive oil
- 1/2 cup white wine
- salt and pepper to taste (this dish can take a lot of salt)
- In a large pot with a lid, cook the bacon 6 minutes over medium heat (until just before it becomes crisp) or heat the olive oil until fragrant.
- Add the onion, bell pepper, and garlic and cook, stirring frequently, until the onion is translucent, about 5 minutes. (Behold the sofrito! The building block of pretty much every Cuban dish!)
- Add the remaining ingredients and cook over medium high heat until all of the water has been absorbed, but the dish is still moist. 15-20 minutes.
- Stir and cover. Reduce heat to low and cook until the rice is tender, 10-15 minutes. Take out the bay leaf and add some more salt.
- Serve and enjoy!
Please excuse my horribly amateur-ish food photography. Clearly, I should have had Ruthie take the pictures.
It goes well with some plátanos maduros (you can find these in the freezer section of the grocery store).