MOORS AND CHRISTIANS (MOROS Y CRISTIANOS)
Steps:
- Cooking the Beans
- Rinse and pick over the beans. Place in a medium heavy-bottomed pot with 2 1/2 quarts water, the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until the beans are tender but still retain their shape, about 2 hours. Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups cooked beans.
- Finishing the Dish
- Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sauté until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.
- Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt. Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be flavorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes.
- Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.
MOROS Y CRISTIANOS
Moros y Cristianos (Moors and Christians) is the Cuban version of rice and beans, a dish that is popular throughout the Caribbean.
Provided by Nita Ragoonanan
Categories Side Dish
Time 2h35m
Number Of Ingredients 17
Steps:
- Soak the beans for 24 hours in a very large quantity of cold water.
- Rinse thoroughly.
- Add the beans and 5 cups (1,25 l) of water in a large pot. Cook covered on low-medium heat for 1h30. The beans should be tender but not crushed.
- Add salt 10 minutes before the end of cooking.
- Drain the beans and set aside 2 cups (500 ml) of their cooking water.
- In a deep Dutch oven, heat the olive oil and fry the onion, garlic and bell peppers for 1 minute.
- Add the cumin, oregano, black pepper and bay leaves. Mix.
- Add the thyme and paprika and mix well.
- Add the rice, tomatoes, beans and cooking water to the beans.
- Cook covered for 20 minutes over low heat, stirring as the preparation tends to stick to the bottom of the casserole.
- When all the liquid is absorbed by the rice, remove from heat and let stand 5 minutes before serving.
MOROS Y CRISTIANOS
This Cuban recipe has a curious name that harks back to the era in Spain when black Muslims and white Christians, along with Jews, lived side-by-side on the Iberian Peninsula. But by the time Christopher Columbus discovered Cuba the great genocide known as the Inquisition was well underway. Black beans are native to the Americas and Spain introduced rice to Cuba by way of Asia. The marriage of these two ingredients makes one of the most staple dishes of Cuban cooking. My 5th grade students would make this recipe year after year, and every time the kids and adults would love it.
Provided by Valeria
Categories One Dish Meal
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Use a large, eight-quart covered stockpot. Heat the olive oil over low-medium heat, then add the onion and garlic pepper and keep stirring them until they are tender. Add garlic and fry another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about five minutes, stirring gently.
- Add the chicken stock and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked.
- Finally, add salt and pepper until it tastes just right. Remove the bay leaf, serve hot.
Nutrition Facts : Calories 361.8, Fat 7.5, SaturatedFat 1.3, Cholesterol 3.2, Sodium 651.9, Carbohydrate 62.6, Fiber 4.9, Sugar 4.8, Protein 10.4
MOORS AND CHRISTIANS RICE (WHITE RICE AND BLACK BEANS): MOROS Y CRISTIANOS
Steps:
- Cooking the beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook. Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans. Wash the rice in cold water until the water runs clear, drain, and set aside.
- Cooking the rice and beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease. Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates, you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.
RED BEANS AND RICE (MOORS AND CHRISTIANS): MOROS Y CRISTIANOS
Steps:
- In a large stockpot, combine the beans with the Italian pepper and a bay leaf. Cover with water, passing the beans by 2 inches. Boil covered until tender, about 1 1/2 hours. Drain, reserving 3 cups of the cooking liquid.
- In a large casserole, render the fat from the bacon and ham. Add olive oil and saute the onions, pepper, and garlic until translucent. Add tomato paste and caramelize. Add the beans, the cooking liquid, oregano, cumin, and rice. Season with salt. Bring to a boil, cover, and cook at very low heat for about 20 minutes. Fluff with a fork.
MOROS Y CRISTIANOS (CUBAN RICE AND BEANS)
This simple, savory dish is always a big hit at our house. From a "Reader's Favorites" edition of Cooking Light.
Provided by A Messy Cook
Categories White Rice
Time 55m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pan and saute onion and garlic for 2 minutes.
- Add tomato sauce and broth and bring to boil.
- Add next six ingredients (beans through bay leaf) and bring to boil.
- Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
- Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.
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