Cuban Black Beans and Rice recipe - Moros y Cristianos
No other dish represents Cuban cuisine better
than Moros y Cristianos. Seasoned black beans served with
fluffy white rice. Some Cubans serve rice topped with beans,
others mix them. I myself top the rice with beans, and let
my guests decide for themselves!
This recipe is for Cuban black beans from scratch. But
when I'm short on time, I use canned beans. The quick and
easy version is at the bottom of the page.
1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon olive oil
1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste
Place black beans and water in large stock pot. Cover and
boil two minutes. Turn off heat and let stand covered for
Remove the lid and add the rest of the ingredients, except
for the vinegar, salt and pepper. There should be enough
water to just cover the beans, so if necessary add a bit
of water. Cover and simmer until the beans are tender,
about 2 hours.
About 30 minutes before the beans are
done, get started on your rice. Add the two cups of water,
olive oil and salt to a saucepan. Bring to a boil. Add the
rice, stir, and cover the saucepan. Reduce heat to medium
low. Cook for 20 minutes, without removing the lid.
As the rice is cooking, return to the
pot with the beans. Take the ham hocks out of the beans,
and remove the bones. Return the meat back to the pot. Add
the tablespoon of vinegar, plus salt and pepper to taste.
Let the beans continue to simmer.
When the rice has finished cooking for
20 minutes, remove the saucepan from heat, and fluff the
rice with a fork. Serve the rice in a bowl or on a plate,
and spoon the black bean mix over the rice. It's
perfectly fine if the beans have a "soupy" consistency. Serves 8.
Some cooks or restaurants will mix the
cooked black beans with rice before serving them. Others
will simply spoon the black beans on top of the rice or
place them side by side, so people can mix them together
There's no wrong way to serve it. But
typically for every cup of cooked white rice, you would
serve it with a half or full cup of cooked black beans. I
love black beans, so my plate is usually 50/50 beans and
Quick and Easy Beans:
I love making black beans the
traditional way, but I don't always have the time to do
it. If you're in a hurry, you can use canned beans.
You need a 16 ounce can of black beans (frijoles negros),
I typically use Goya or La Costena.
In a small pot or saucepan, I add two
tablespoons of olive oil, and put it over medium heat.
Add half of a white onion, diced, and sautee until you can
almost see through it. Add a clove of garlic, minced, and
cook for only one minute until the aroma is released
(don't cook it until brown).
Add the can of beans, plus salt, pepper
and oregano (to taste). Raise heat to high, stirring
frequently, and cook until the mixture comes to a boil.
Reduce heat to low, and stir occasionally as your rice is
cooking. The entire cooking time is usually 20 minutes, or
about as long as it takes for the rice to be ready.
Main Cuban recipe pages:
• soups •