Moros y Cristianos (Cuban Black Beans and Rice)
A comforting Cuban staple of black beans simmered with aromatics, served over fluffy white rice, perfect for a meat‑free meal.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Soak the black beans in cold water overnight, then drain and set aside.
-
Step 2 of 6
Heat the oil in a large pot over medium heat, add the onion and bell pepper and sauté until softened, about 5 minutes.
-
Step 3 of 6
Stir in the garlic, cumin and oregano and cook for another minute until fragrant.
-
Step 4 of 6
Add the soaked beans, bay leaf, tomatoes and 1 l of fresh water; bring to a boil, then reduce to a gentle simmer, cover and cook for 45–50 minutes until the beans are tender, adding water if needed.
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Step 5 of 6
Meanwhile, combine the rinsed rice and 400 ml water in a saucepan, bring to a boil, cover and reduce to low heat; cook 15 minutes until the water is absorbed and the rice is fluffy.
-
Step 6 of 6
Remove the bay leaf, season the beans with salt and pepper, then spoon the rice onto plates and ladle the beans over the top; sprinkle with cilantro if using.
Notes from the kitchen
If dried beans are unavailable, use two 400 g cans of black beans, rinsed and drained; reduce the simmer time to 20 minutes. Leftovers keep well refrigerated for 3 days.
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