Moros y Cristianos, or black beans and rice, is a classic Cuban dish. The name literally translates to Moors and Christians, the “Moors” being the black beans and the “Christians” being the white rice. The name of the dish is a reference to the battle that began in eighth century Spain, between the Christians and Muslims. Spain has had a huge influence on the food and culture of Cuba.
This dish goes great with many beef, pork, poultry and seafood dishes. It’s a simple, one-pot meal that takes just 20 minutes to prepare.
Moros y Cristianos
Black Beans and Rice
What You’ll Need:3 tablespoons olive oil, divided 5 ounces slab bacon, rind removed, diced 1 small onion, chopped 1 medium size green bell pepper, seeded and chopped 2 cloves garlic, finely chopped 2 15-ounce cans black beans 2 cups long grain rice 4 1/2 cups water 1 teaspoon salt 1 bay leaf 1/4 teaspoon ground cumin
In a large saucepan over medium-high heat, heat the olive oil. Cook the bacon for 5 to 7 minutes. Add the onion, bell pepper and garlic and cook until tender, about 8 minutes. Add the remaining ingredients. Cook until all the water has been absorbed and small craters form over the surface of the rice. Stir with a fork (using a spoon will result in mushy rice), cover and reduce heat to low. Cook until the rice is tender, about 10 to 15 minutes. Please refrain from lifting the lid before then, which will only allow your steam to escape and lengthen the cooking time. Discard the bay leaf. Serve and enjoy!