Moros y Cristianos (Cuban Black Beans and Rice)

🛒 Ingredients

• Dry White Rice 80 g · 292 kcal
• Dry Black Beans 40 g · 140 kcal
• Yellow Onion 60 g · 24 kcal
• Green Bell Pepper 40 g · 8 kcal
• Garlic 10 g · 15 kcal
• Olive Oil 15 g · 120 kcal
• Ground Cumin 1 g · 4 kcal
• Dried Oregano 1 g · 3 kcal
• Bay Leaf 1 g · 0 kcal
• Water 252 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the dry black beans thoroughly, then soak them in water for at least 8 hours or overnight; alternatively, use a quick-soak method. Drain the soaked beans, place them in a pot with fresh water, and cook until tender, about 60-90 minutes, reserving the cooking liquid.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and green bell pepper, sautéing until softened, about 5-7 minutes.
3. Stir in minced garlic, ground cumin, dried oregano, and bay leaf; cook for another minute until fragrant. Add the cooked black beans along with 1 cup (250ml) of their reserved cooking liquid and a pinch of salt.
4. Bring the mixture to a simmer, then stir in the rinsed dry white rice. Add enough additional water or vegetable broth to ensure the liquid level is about 1 inch (2.5 cm) above the rice and beans.
5. Reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Remove from heat and let it rest, covered, for 10 minutes.
6. Fluff the Moros y Cristianos with a fork and serve hot, traditionally garnished with fresh cilantro or a lime wedge. Enjoy this classic Cuban dish!