Moros Y Cristianos
Cuba's everyday rice and beans, cooked together in one pot with sofrito so the rice turns dusky purple from the bean liquor. The name ("Moors and Christians") refers to the colour contrast - but cooked properly, the rice is anything but pale.
Overview
Black beans simmer with bay and oregano until tender. Sofrito (onion, pepper, garlic, cumin) cooks in olive oil; the cooked beans plus their liquid join in; rice is stirred through and steamed in the bean broth until tender and tinted.
Ingredients
- 250 g dried black beans (soaked overnight)
- 1 bay leaf
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 1 onion (large, finely chopped)
- 1 green pepper (finely chopped)
- 6 garlic cloves (crushed)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 250 g long-grain rice (rinsed)
- 600 ml vegetable stock (or bean cooking liquid)
- 2 tablespoons red wine vinegar
- salt
- pepper
- Fresh coriander (to serve)
Method
Stage 1 - Beans
- Drain the soaked beans; cover with fresh water by 5 cm. Add the bay and oregano.
- Bring to the boil; reduce to a simmer and cook 45-60 minutes until tender. Reserve 600 ml of the cooking liquid.
Stage 2 - Sofrito
- Heat 3 tablespoons of the olive oil in a heavy saucepan over medium heat.
- Cook the onion and green pepper 8 minutes until soft.
- Add the garlic, cumin and paprika; cook 1 minute until fragrant.
Stage 3 - Combine and steam
- Stir in the cooked beans (with a slotted spoon, leaving most liquid behind) and the rice; toast 1 minute.
- Pour in the bean cooking liquid (or stock to top up to 600 ml). Add salt to taste.
- Bring to the boil; reduce to lowest heat; cover and cook 18-20 minutes without lifting the lid.
- Off the heat, rest covered 10 minutes.
Stage 4 - Finish
- Stir in the vinegar and remaining olive oil with a fork (don't mash).
- Taste; adjust salt and pepper.
- Top with chopped coriander.
Notes
- Reserve the bean liquid: The smoky-sweet broth is what flavours and colours the rice. Plain stock is a fallback, not equivalent.
- Don't lift the lid: Steam escaping during the rice-cooking stage gives gummy rice. Set a timer; trust the process.
- Soft beans: Tender black beans mean a 45+ minute simmer. Old beans take longer; pressure cooking works too.
Storage
- Keeps 4 days refrigerated; reheat with a splash of water.
- Freezes 3 months.
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