Thursday, October 06, 2005

Moros y Cristianos

Black beans and rice is a common dish in Cuba and is known there as "Moros y Cristianos." The name symbolizes the Moors (black beans) and Christians (white rice) of Spain's past and present.

The following recipe is from the American Dry Bean Board. Since I had peppers earlier in the week, I replaced the green pepper in the recipe with yellow squash and zucchini.

2/3 cup chopped onion
2/3 cup chopped green bell pepper
1-1/4 tsp. chopped garlic
1 tsp. ground cumin
3/4 tsp. dried thyme leaves
1/4 tsp. crushed red pepper
3/4 bay leaf
2 tsp. olive oil
2/3 cup rice
10 ounces canned diced tomatoes\raw, with green chilies
10 ounces canned black beans, rinsed and drained
1-1/3 cups water
2 tsp. apple cider vinegar
3/4 tsp. salt (optional)
1/4 tsp. black pepper



Sauté onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes (I sautéed the onions and bay leaves for a minute first before adding the spices. Unless you're using a lot of oil, ground spices can interfere by absorbing too much of the oil before the onions have a chance to properly cook).


Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.


Moros y Cristianos



Related Entries:

Creole Red Beans and Rice
Red Beans and Rice Didn't Miss Her

The name "Moros y Cristianos" also refers to a set of festivals commemorating the Spanish Reconquista.

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