Cuba
Cuban Black Beans and Rice
Moros y Cristianos
Black beans and rice cooked together in one pot with a garlicky sofrito. In Cuba no fish plate is complete without it.
- Prep 15 min
- Cook 40 min
- Serves 6
- Level Easy
You need
- 2 cans (15 oz) black beans, drained, liquid saved (or 1 cup dry beans, cooked)
- 1½ cups long-grain white rice, rinsed
- 3 strips bacon, chopped (optional)
- 2 tbsp olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 2½ cups liquid: the bean liquid plus water
- 1 tsp salt
- 1 tbsp white vinegar
How to make it
- Sofrito. In a heavy pot, fry the bacon until it gives up its fat. Add the olive oil, onion and green pepper and cook 6 minutes. Add the garlic, cumin and oregano for 1 minute.
- Add rice and beans. Stir in the rice to coat it, then the beans, the 2½ cups liquid, bay leaf, salt and vinegar.
- Cook low. Bring to a boil, cover tightly and cook on the lowest heat for 20 minutes without lifting the lid.
- Rest. Turn off the heat and leave it covered 10 minutes more, then fluff with a fork.
Photo: Juan Emilio Prades Bel · CC BY-SA 4.0