Moros y Cristianos (Black beans & rice)
The real translation is Moors & Christians. This is one carribean specialty that makes the mouth water (at least mine). I picked up this recipe in Santo Domingo where as a child I got to enjoy it 2-3 times a week.
Black Beans & Rice
- 1 bag black beans (a good cheat is 2 cans of Goya black beans – not as tasty but not bad)
- 1 medium onion chopped
- olive oil
- 1 clove minced garlic
- 2-3 bay leaves
- 1/2 green bell pepper chopped
- 2 tablespoons salt
- teaspoon black pepper
- 1/2 can tomato paste (the little can)
- 2 cups white rice (I like medium grain for this)
- water
Early Prep (required if you’re using the bagged beans – it’s worth it)
Sort beans discarding any rocks or other little goodies that don’t belong. Soak for at least 3-4 hours in room temperature water with a tablespoon of salt.
Make sure you start the beans before the rice as it takes longer to cook.
Pour a couple of tablespoons of olive oil into a medium sauce pan, heat and add garlic. All you want to do is infuse the oil with a little flavor, don’t burn the garlic.
Add beans, tomato paste, onion, green pepper, bay leaves, salt and pepper. Bring to a boil then turn down the heat to a good simmer for about an hour. Stir occasionally.
The rice is easy. Add 4 cups of water to a medium sauce pan. Add a tablespoon of olive oil. Bring to a boil. Add rice. Stir and bring to a boil again. Reduce heat to a simmer, cover and let cook for about 35 minutes. That’s it
Serve beans over the rice! Yum!
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