Cuban recipe
How to make Moros y cristianos
Moros
All of Cuba
White rice and black beans cooked together in one pot with a base of onion, garlic and peppers, seasoned with cumin, oregano and bay leaf. In the east of the island, a similar dish made with red beans is called congrí.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 400 g cooked black beans (1 tin), with 250 ml of their liquid or water
- 200 g long-grain white rice, rinsed
- 250 ml water or stock
- 1 teaspoon salt and a splash of vinegar
Method
- Heat the oil in a heavy pan and gently fry the onion and pepper for 8 minutes until soft. Add the garlic, cumin and oregano and cook for 1 minute.
- Add the black beans with their liquid, the water or stock, the bay leaf, salt and vinegar, and bring to the boil.
- Stir in the rice, turn the heat down to very low and cover with a tight lid.
- Cook for about 20 minutes, without lifting the lid, until the rice is tender and the liquid is absorbed.
- Leave to rest for 5 minutes, remove the bay leaf, fluff with a fork and serve.
Made it at home? Tick it off and it goes into your kitchen passport.
The name means 'Moors and Christians': the black beans are the Moors and the white rice the Christians, a reference to medieval Spain.
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