Moros y cristianos is a traditional recipe that we cannot overlook. It is the globally known combination of rice and black beans, a delicious stew native to island cuisine.
It is an emblematic recipe of Cuban cuisine that combines culinary elements from two cultures.
Its origin dates back to colonial times, when African slaves and Spanish colonizers shared dishes on the island. The combination of rice and black beans symbolizes the coexistence of both cultures in harmony at the table.
Moros y cristianos
Ingredients
2 pounds of Rice
1 pound of Black beans
6 cups of Water
1 Big chili
3 Garlic cloves
1 Bay leaf
½ teaspoon of Oregano
½ teaspoon of Cumin
4 tablespoons of Oil
4 tablespoons of Lard
1 teaspoon of Salt
1 tablespoon of Vinegar
Preparation
Step 1 : The beans must be soaked overnight.
Step 2 : The next day, they are put in a pot with half of the salt, the bay leaf, and one of the chilis.
Step 3 : Cover and cook until tender.
Step 4 : They should be drained, and if the liquid does not reach a liter, add more water to complete it.
Step 5 : In a skillet with hot oil, sauté the onion and chili.
Step 6 : Then add half of the garlic, mashed with oregano and cumin previously toasted.
Step 7 : Add the beans and washed rice, along with the water from the beans and the rest of the salt.
Step 8 : Let it cook over high heat until it boils, then simmer over medium heat until the rice is tender and separated.
Step 9 : Add the vinegar.
Step 10 : Separately, brown the remaining garlic in lard until golden, remove them, and gradually add the fat to the rice, mixing well.
Step 11 : If desired, pork trimmings can be used following the same procedure described in the recipe.
Step 12 : Some people differentiate between congrí and moros y cristianos by the type of bean used, red for the former and black for the latter, but follow the same preparation recipe for both dishes.
