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Moros y cristianos – Cuban black beans and rice
Side Dish

Moros y cristianos – Cuban black beans and rice

Classic western Cuban side: black beans cooked with rice, onion, garlic, and cumin. Distinct from Oriente red-bean congrí.

TraditionalSide DishDinnerVeganGluten-freeCuban
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Rate:
75 min total
6 servings
Easy

Ingredients

servings
Units

  • Ingredients

    • 8.8 oz Dried black beans, soaked
    • 10.6 oz Long-grain rice
    • 2⅛ cup Reserved bean cooking liquid
    • 1 stk Onion
    • 3 fed Garlic
    • 1 stk Green bell pepper
    • 1 tsp Ground cumin
    • 1 stk Bay leaf
    • 2 tbsp Olive oil
    • 1 tsp Salt

Instructions

  1. 1

    Cook beans

    1. Cook soaked beans until tender with bay leaf (about 45–60 min if dried; 20 min if canned). Reserve about 500 ml cooking liquid.
    Pot
  2. 2

    Make sofrito

    1. Sauté onion, pepper, garlic in oil. Add cumin.
    Pot
  3. 3

    Cook rice with beans

    1. Add rice, beans and about 500 ml of the reserved bean cooking liquid (about 1½× the rice by volume). Simmer covered until the rice is tender.
    Pot

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