COPPER🇨🇺 Cuba
Moros y cristianos recipe
A flavorful Cuban classic of rice and black beans!
Ingredients
- 250 g black beans
- 300 g white rice
- 1 onion
- 1 pepper
- 3 cloves
- 1 tsp cumin
- 2 leaves
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp ½ teaspoon black pepper
- 900 ml water
How to make Moros y cristianos
- Soak 250 g of black beans overnight in water, then drain and rinse them thoroughly before cooking.
- In a pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Chop 1 onion and dice 1 bell pepper, then add them to the hot oil.
- Sauté for about 5 minutes until the vegetables are soft and fragrant.
- Mince 2 garlic cloves and add them to the potalong with 1 teaspoon of cumin, 2 bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Cook the mixture for 2 minutes, stirring occasionally until well combined.
- Add the soaked black beans and pour in 4 cups of water.
- Bring to a boil, then reduce the heat to low and let it simmer for 45 minutes, until beans are tender.
- While the beans cook, prepare the rice by cooking 1 cup of white rice according to package instructions, about 18 minutes.
- Once cooked, remove the rice from heat and let it sit covered for a few minutes before serving.
- Serve the cooked rice topped with the black bean mixture, ensuring an even distribution on each plate.
What is Moros y cristianos?
Moros y cristianos is a traditional dish from Cuba. It takes about 60 minutes to prepare, is considered medium to make at home, and uses 11 ingredients.
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