Classic Cuban black beans and white rice cooked together with sofrito and spices until fluffy and flavorful.

Moros y Cristianos (Black Beans and Rice)

Recipe & Instructions (US Units)

Ingredients:

• 1 cup dried black beans, rinsed and picked over
• 6 cups water (for soaking/cooking beans)
• 2 tablespoons olive oil or bacon fat
• 4 ounces salt pork or bacon, diced (optional)
• 1 medium green bell pepper, finely chopped
• 1 medium yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 cups long-grain white rice, rinsed
• Approx. 3 cups reserved bean cooking liquid + water (enough to cook rice)
• 1 tablespoon white vinegar
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook Beans: Soak beans overnight in 6 cups water. Alternatively, use a quick soak method (boil 2 mins, let stand 1 hour). Drain soaking water. Place beans in a pot with 6 cups fresh water. Bring to a boil, then reduce heat, cover, and simmer for 1-1.5 hours, or until tender but not mushy. Do not drain; reserve the beans and their cooking liquid.
2. Make Sofrito: While beans cook or after, heat olive oil/bacon fat in a separate large pot or Dutch oven over medium heat. If using salt pork/bacon, cook until crispy. Remove crispy bits and set aside, leaving rendered fat in the pot.
3. Add green pepper and onion to the pot. Cook until softened, about 5-7 minutes.
4. Add minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
5. Combine & Cook Rice: Add the rinsed rice to the sofrito and stir for a minute to coat the grains.
6. Measure the reserved black bean cooking liquid. Add enough water to it to make 3-3.5 cups total liquid (check rice package directions, typically 1.5-1.75 cups liquid per 1 cup rice). Pour this liquid into the pot with the rice.
7. Stir in the cooked black beans, bay leaf, and vinegar. Season with salt and pepper (remember beans might be slightly salty, and salt pork adds saltiness).
8. Bring the mixture to a boil. Stir once, then reduce heat to the lowest setting. Cover tightly and cook for 20-25 minutes, or until liquid is absorbed and rice is tender.
9. Rest & Serve: Remove from heat and let stand, covered, for 10 minutes. Remove bay leaf. Fluff the rice and beans gently with a fork. Stir in reserved crispy bacon/salt pork bits if used.
10. Serve as a staple side dish.

What makes it special?*

Moros y Cristianos, meaning "Moors and Christians," is the bedrock of Cuban cuisine, representing the black beans and white rice cooked together. Unlike simply serving cooked rice alongside beans, this dish involves cooking the rice in the flavorful black bean liquid, infused with a sofrito of onions, peppers, garlic, and spices. This results in deeply flavored, non-sticky rice where every grain absorbs the essence of the beans and aromatics. It's a fundamental and delicious accompaniment to almost any Cuban meal.