Moros y Cristianos (Cuban Rice & Black Beans)

Moros y Cristianos is a traditional Cuban dish made with black beans and rice and it’s often enjoyed alongside a meaty main course or on its own as a delicious vegetarian meal.

Another variation of this dish is called Congri, which uses red beans instead of black beans.

The dish’s name is an intriguing call-back to a historical period of time when Arabs (known then as Moors) used to dominate the land that makes up Spain today. They were known to have introduced rice in the region’s gastronomy. The Christian Spaniards often fought with the Arabs over the territory, and eventually expelled them.

So the name of this Cuban dish invokes those historical confrontation between the Moors and the Christians, represented as each of its 2 main ingredients: the rice and black beans.

Please find a classic recipe for Moros y Cristianos below!

Moros y Cristianos (Cuban Rice & Black Beans)

Chef’s Pencil Staff

Moros y Cristianos is a delightful dish of rice and black beans, representing Cuba’s African culinary heritage.

4.92 from 89 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Side Dish

Cuisine Cuban

Servings 6 servings

Ingredients

  

1x2x3x

• 2 lb rice
• 1 lb black beans
• 6 cups water
• 1 large chili pepper
• 3 garlic cloves
• 1 bay leaf
• ½ teaspoon oregano
• ½ teaspoon cumin
• 4 tablespoons oil
• 4 tablespoons butter
• 1 teaspoon salt
• 1 tablespoon vinegar

Instructions

 

• Start by soaking the beans in cold water for 24 hours or overnight prior to cooking. Rinse thoroughly before continuing.
• Rinse the beans thoroughly and place them in a pot with 1 ¼ liter (5 cups) of water, one of the peppers, the bay leaf and half the amount of salt. Simmer the beans on medium-low for about 1 ½ hours until the beans are just tender but not mushy.
• Reserve 2 cups of the water the beans have boiled in and drain away the rest. (If you get less than 2 cups, you can top up with regular water.)
• In a frying pan, sauté the onion in a little cooking oil until translucent, then stir in the chilli pepper and finally the crushed garlic, oregano and cumin.
  
• Once everything's softened, add the beans to then pan, the washed rice and bean water and the remaining amount of salt and simmer on medium heat until the rice softens and cracks.
  
• Finish off with 1 tablespoon of vinegar and stir.
• In a separate small pan melt the butter and fry the remaining crushed garlic until golden. Pour over the rice and stir well to distribute the garlic butter evenly.
• Serve alongside your main dish or on its own and enjoy!

Notes

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Chef's Pencil Staff

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