Best Moros Recipes

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)

Steps:

• Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
• Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)

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.

CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)

Steps:

• Soak the beans for at least 4 hours.
• In a large stock pot add the drained beans, the onion, 4 garlic cloves, bay leaves, 1/2 bell pepper, cumin and oregano. Bring to a boil and skim off foam.
• Reduce the heat, cover and gently simmer, stirring occasionally, for one hour or until beans are tender. Add water to keep the beans from drying out. Remove the onion, garlic, bay leaves, and bell pepper and discard.
• SOFRITO: Brown the bacon in a frying pan over medium heat. Drain the bacon. Pour off the fat from the pan except for 1 teaspoon.
• Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans, along with the SEASONINGS. Continue simmmering until beans are very soft, about 20 minutes. Adjust seasonings to taste before serving. Serve with hot cooked white rice.

MOORS AND CHRISTIANS (MOROS Y CRISTIANOS)

Steps:

• Cooking the Beans
• Rinse and pick over the beans. Place in a medium heavy-bottomed pot with 2 1/2 quarts water, the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until the beans are tender but still retain their shape, about 2 hours. Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups cooked beans.
• Finishing the Dish
• Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sauté until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.
• Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt. Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be flavorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes.
• Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.

RICE AND BEANS: MOROS Y CRISTIANOS (ARROZ CON HABICHUELAS)

Steps:

• Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
• Rinse the rice with cold water until the water runs clear.
• Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
• Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.

MOROS Y CRISTIANOS

Steps:

• Use a large, eight-quart covered stockpot. Heat the olive oil over low-medium heat, then add the onion and garlic pepper and keep stirring them until they are tender. Add garlic and fry another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about five minutes, stirring gently.
• Add the chicken stock and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked.
• Finally, add salt and pepper until it tastes just right. Remove the bay leaf, serve hot.

QUICK & EASY MOROS Y CRISTIANOS

Steps:

• Cook bacon, onions and garlic in large skillet on medium-high heat until bacon is crisp.
• Stir in rice, beans with their liquid, the oregano, salt and pepper. Bring to boil.
• Reduce heat to medium-low; simmer 5 min., stirring occasionally.

MOROS Y CRISTIANOS (CUBAN RICE AND BEANS)

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.

SPANISH CRISTIANOS Y MOROS ( BEANS AND RICE SIDEDISH)

Steps:

• Soak the dried beans, cook until tender and set aside.
• Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
• Cook the rice until done.
• Drain the warm beans and transfer 3 cups to a large bowl.
• Toss the black beans carefully with half of the white onion and half of the dressing.
• In another bowl, transfer the rice and toss with the remaining onion and dressing.
• On a large serving platter, arrange the beans on one side and the rice on the other side.
• Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
• Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.

MOROS Y CRISTIANOS (BLACK BEANS AND RICE)

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.

RED BEANS AND RICE (MOORS AND CHRISTIANS): MOROS Y CRISTIANOS

Steps:

• In a large stockpot, combine the beans with the Italian pepper and a bay leaf. Cover with water, passing the beans by 2 inches. Boil covered until tender, about 1 1/2 hours. Drain, reserving 3 cups of the cooking liquid.
• In a large casserole, render the fat from the bacon and ham. Add olive oil and saute the onions, pepper, and garlic until translucent. Add tomato paste and caramelize. Add the beans, the cooking liquid, oregano, cumin, and rice. Season with salt. Bring to a boil, cover, and cook at very low heat for about 20 minutes. Fluff with a fork.

CUBAN-STYLE BLACK BEANS AND RICE (MOROS Y CRISTIANOS) RECIPE - (4.3/5)

Steps:

• Dissolve 1½ tablespoons salt in 2 quarts cold water in a large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2½ cups bean cooking liquid. (If you don't have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out Dutch oven. Adjust oven rack to middle position and heat oven to 350 degrees F. Place rice in a large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside. In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds. Stir in beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately.

MOROS CON CRISTIANOS (CONGRí) RECIPE BY TASTY

Steps:

• In a pressure cooker on medium heat, saute diced pork belly until pieces are crunchy and have released all the grease.
• Increase heat to medium-high, add sausage and bacon, and cook thoroughly. Once cooked through, add the green pepper, fry, and add onions and stir until transparent.
• Lower heat to Medium, add crushed garlic and rice, and mix thoroughly. To this add cumin, oregano, and any other desired spices.
• Next, add the black beans (without draining), 2 cups of water, bay leaf, and vinegar and mix. Season with salt or seasoning as necessary.
• Cover and cook on medium for 15-20 minutes, then let rest.
• Serve warm.

ROASTED PORK STUFFED WITH MOROS

Steps:

• First marinade the pork by combining the 1/4 cup oregano, sour orange juice, 1/4 cup garlic, 1/4 cup extra virgin olive oil, salt and pepper, to taste, and let it stand for 1 hour. With a very sharp knife, cut ham across lengthwise exposing the bone. Cut around the bone and remove it. By making small cuts spread the ham until it is flat then trim into 4 equal rectangular shaped pieces. Discard any excessive fat. Season the meat with marinade and sit for at least 2 hours, refrigerated.
• Soak beans in water overnight. Bring beans, bay leaf, and the 1/2 of pepper to a full boil. Simmer until beans soften then strain and remove pepper. Reserve the water (if necessary add more water to make 4 cups). In a large pan saute 1 tablespoon olive oil, onion, diced pepper, chopped garlic and oregano until translucent. Add the rice, beans, and water and bring to a boil. Season to taste with salt. Reduce heat and cook covered until rice is soft. In a pan saute crushed garlic in the 4 tablespoons of olive oil until brown. Remove the cloves and add them to the rice. Season to taste with vinegar and let stand.
• Preheat oven to 350 degrees F.
• Place the rice in the middle of the ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across. Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.

MOROS

Steps:

• Place the beans and 7 1/2 cups of the water in a large pot and bring to a boil. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon.
• Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. Drain. Pour the remaining 3 cups of water into a medium saucepan, add the butter and bring to a boil. Stir in the rice, salt and pepper and bring back to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 20 minutes.
• Mix the rice with the beans and heat through, if necessary, to serve warm.

MOROS Y CRISTIANOS

Steps:

• 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. 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 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.

MOROS Y CRISTIANOS CON TOCINO

Steps:

• Cocina el tocino, la cebolla y el ajo en una sartén grande a fuego medio-alto hasta que el tocino esté crujiente.
• Incorpora el arroz, los frijoles con su líquido, las hojas de orégano, la sal y la pimienta. Hazlos hervir.
• Reduce el fuego a medio-bajo; cocina el conjunto por 5 minutos, revolviéndolo de vez en cuando.

CUBAN CHICKEN WITH MOROS Y CRISTIANOS

Steps:

• In a bowl, mix the cumin, dried oregano and salt. Add a drop of olive oil to moisten the mix, then rub it over the chicken pieces, making sure all the surfaces of the chicken are coated. Leave for as long as you can, preferably overnight.
• Heat a tablespoon of oil in a large, heavy-based metal casserole dish and put the chicken pieces in skin side down. Cook for 6-7 minutes on each side, until they are well bronzed.
• Lift the pieces out and put to one side. Turn the heat back up, toss the lardons, onion and garlic into the hot pan and give it a good stir. After 5 minutes, add the pepper and vinegar. Stir well for a minute before tipping in the rice.
• Season and mix in the black beans. Nestle all the chicken pieces into the rice, cover with chicken stock and put the lid on. Bring to a simmer, then turn the heat down immediately to the lowest setting.
• After 25 minutes it should all be ready (but always test the rice to make sure). Turn the heat off and let it stand with lid on for a further 5 minutes. Serve straight from the pan.

MOROS Y CHRISTIANOS

Steps:

• Heat beans to boiling. Boil 3 min. Remove from heat & let stand covered 1 hr. Drain & rinse. Add water to cover, bring to a boil, reduce heat, cover and cook until tender, 40-50 min. Drain. Saute onion & green pepper until translucent. Add garlic. Add tomato paste, black beans cumin, oregano, bay leaf & vinegar. Cook for 5 minutes, stirring gently. Add chicken stock and rice. Bring to a boil, reduce heat to low, cover and simmer 20-30 min until liquid is absorbed and rice is cooked. Adjust seasonings & remove bay leaf.

RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)

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.