Best Cuban Black Beans And Rice Moros Y Cristianos Recipes

Moros y Cristianos (Cuban Rice and Beans) image

Provided by A Messy Cook

Categories White Rice

Time 55m

Yield 10 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 cup minced onion
3 cloves garlic, minced
1/2 cup tomato sauce
1 (15 3/4 ounce) can chicken broth
2 (15 ounce) cans black beans, rinsed and drained
2 -3 cups cooked crumbled turkey sausage
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 bay leaf
4 cups cooked white rice
1 cup diced bell pepper
parmesan cheese (optional)

Steps:

Heat oil in pan and saute onion and garlic for 2 minutes.
Add tomato sauce and broth and bring to boil.
Add next six ingredients (beans through bay leaf) and bring to boil.
Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.

Moros Y Cristianos (Black Beans and Rice) image

Provided by spatchcock

Categories Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped (capsicum)
2 -4 garlic cloves (finely chopped)
3 cups black beans (cooked, or canned and drained)
1 cup chopped canned tomato
1 cup beef stock or 1 cup water
salt & freshly ground black pepper
cayenne pepper (optional)
cooked white rice
chopped fresh parsley (coriander leaves) or cilantro (to garnish, coriander leaves)

Steps:

Heat the oil in a large pot over moderate heat and saute the onion, bell pepper, and garlic until tender but not brown, about 5 minutes.
Add the beans, tomatoes, stock, salt, pepper, and optional cayenne and simmer for 15 to 20 minutes. Serve over rice and garnish with fresh herbs.

Rice Cooked in Black Beans (Moros Y Cristianos) image

Provided by Lourdes Castro

Yield Serves 8 to 10

Number Of Ingredients 13

4 cloves garlic, peeled
3 teaspoons salt
1/4 pound bacon (about 6 strips), chopped
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 green pepper, seeded and finely chopped (about 3/4 cup)
1 bay leaf
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups long-grain white rice
2 (15 1/2-ounce) cans black beans, not drained
1 3/4 cups water
1 tablespoon red wine vinegar

Steps:

Mash the garlic and render the bacon fat
Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
Sauté the vegetables and rice
Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
Add the beans, simmer, and serve
Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.