Moros y Cristianos

Black beans and rice cooked together in one pot.

Ingredients

• 1½ cups Black beans
• 2 cups Rice
• 1 Onion
• 1 Bell pepper
• 5 cloves Garlic
• 1 tsp Cumin
• 1 tsp Oregano
• 2 Bay leaves
• 4 tbsp Olive oil
• 2 tsp Salt
• 5 cups Water

Method

1. Cook the beans — Soak overnight, then simmer with bay for 1 hour until tender, keeping the black cooking liquid.
2. Make the sofrito — Fry the onion, pepper and garlic in olive oil until soft, then add cumin and oregano.
3. Combine — Add the beans with their liquid and the rice, checking there is twice as much liquid as rice.
4. Steam — Cover and cook on the lowest heat for 25 minutes without stirring.
5. Rest — Leave covered off the heat 10 minutes.
6. Moros y Cristianos is ready — Fluff with a fork and serve.

More Cuba recipes

• Ropa Vieja
• Cuban Sandwich