MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)
Cuban rice with black beans.
Provided by jean
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 52.6 g, Cholesterol 3 mg, Fat 2.7 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 0.4 g, Sodium 1158.8 mg, Sugar 1.5 g
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.
MOROS Y CRISTIANOS
This Cuban recipe has a curious name that harks back to the era in Spain when black Muslims and white Christians, along with Jews, lived side-by-side on the Iberian Peninsula. But by the time Christopher Columbus discovered Cuba the great genocide known as the Inquisition was well underway. Black beans are native to the Americas and Spain introduced rice to Cuba by way of Asia. The marriage of these two ingredients makes one of the most staple dishes of Cuban cooking. My 5th grade students would make this recipe year after year, and every time the kids and adults would love it.
Provided by Valeria
Categories One Dish Meal
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 361.8, Fat 7.5, SaturatedFat 1.3, Cholesterol 3.2, Sodium 651.9, Carbohydrate 62.6, Fiber 4.9, Sugar 4.8, Protein 10.4
SPANISH CRISTIANOS Y MOROS ( BEANS AND RICE SIDEDISH)
Another variation on the medieval Spanish classic of the black bean and white rice hot dish. A delicious main dish but it also has an interesting historical significance. This is from the Beans and Grains' cookbook by James McNair. Can be served as a main or side dish.
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 532.2, Fat 28.1, SaturatedFat 4, Sodium 588.3, Carbohydrate 58.4, Fiber 8.3, Sugar 2.3, Protein 13.1
CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)
Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.
Provided by COOKGIRl
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 437.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 1.8, Sodium 30.1, Carbohydrate 78.8, Fiber 12.8, Sugar 3.4, Protein 19.7
MOROS AND CHRISTIANOS SALAD
I tried this rice salad at a potluck and was one of the scores of people asking for the recipe. I don't know where my coworker got this one, but it's got a nice flavor that makes it a great side dish for grilled meats or alone as a vegetarian dish. Sometimes I make this salad and simply serve it with sliced tomatoes. My husband likes to take leftover rice salad and add some grilled chicken to it for a rice bowl at work.
Provided by Katydidntdoit
Categories White Rice
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl combine beans, rice, and cilantro.
- Place lime juice in small bowl and whisk with oil.
- Add onion and garlic to oil.
- Toss with beans and rice mixture.
- Add salt and pepper to taste.
Nutrition Facts : Calories 483.2, Fat 32.9, SaturatedFat 4.6, Sodium 372.4, Carbohydrate 40.4, Fiber 7.3, Sugar 0.9, Protein 7.9
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