BLACK BEANS AND RICE
Black Beans and Rice or Moros y Cristianos is a popular side dish in some areas of the state of Veracruz, as well as other southern parts of the country. It represents one of the many Cuban influences in our Mexican gastronomy, especially in Veracruz, where it is often served with fried plantains.
Provided by Mely Martínez
Categories Basic Recipes Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium-high heat. Once hot, add the onion and minced garlic and sauté for a couple of minutes until the onion is transparent.
- Add the beans and cook for about 2 more minutes, allowing them to absorb some of the flavors of the onion.
- Stir in the cooked rice and pour the bean broth in the skillet. Keep cooking for about 5 minutes, until everything is hot. Season with salt and add oregano and cumin (if using)
- Serve with some slices of fried plantains and a delicious creamy guacamole using the recipe below. This can even make a great meatless meal.
Nutrition Facts : ServingSize 0.5 cup, Calories 231 kcal, Carbohydrate 44 g, Protein 5 g, Fat 2 g, SaturatedFat 2 g, Sodium 42 mg, Fiber 3 g
CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)
Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.
Provided by COOKGIRl
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Soak the beans for at least 4 hours.
- In a large stock pot add the drained beans, the onion, 4 garlic cloves, bay leaves, 1/2 bell pepper, cumin and oregano. Bring to a boil and skim off foam.
- Reduce the heat, cover and gently simmer, stirring occasionally, for one hour or until beans are tender. Add water to keep the beans from drying out. Remove the onion, garlic, bay leaves, and bell pepper and discard.
- SOFRITO: Brown the bacon in a frying pan over medium heat. Drain the bacon. Pour off the fat from the pan except for 1 teaspoon.
- Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans, along with the SEASONINGS. Continue simmmering until beans are very soft, about 20 minutes. Adjust seasonings to taste before serving. Serve with hot cooked white rice.
Nutrition Facts : Calories 437.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 1.8, Sodium 30.1, Carbohydrate 78.8, Fiber 12.8, Sugar 3.4, Protein 19.7
MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)
Cuban rice with black beans.
Provided by jean
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
- Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 52.6 g, Cholesterol 3 mg, Fat 2.7 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 0.4 g, Sodium 1158.8 mg, Sugar 1.5 g
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.
SPANISH CRISTIANOS Y MOROS ( BEANS AND RICE SIDEDISH)
Another variation on the medieval Spanish classic of the black bean and white rice hot dish. A delicious main dish but it also has an interesting historical significance. This is from the Beans and Grains' cookbook by James McNair. Can be served as a main or side dish.
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak the dried beans, cook until tender and set aside.
- Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
- Cook the rice until done.
- Drain the warm beans and transfer 3 cups to a large bowl.
- Toss the black beans carefully with half of the white onion and half of the dressing.
- In another bowl, transfer the rice and toss with the remaining onion and dressing.
- On a large serving platter, arrange the beans on one side and the rice on the other side.
- Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
- Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.
Nutrition Facts : Calories 532.2, Fat 28.1, SaturatedFat 4, Sodium 588.3, Carbohydrate 58.4, Fiber 8.3, Sugar 2.3, Protein 13.1
RICE AND BEANS: MOROS Y CRISTIANOS (ARROZ CON HABICHUELAS)
Steps:
- Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
- Rinse the rice with cold water until the water runs clear.
- Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
- Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.
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.
SPANISH RICE AND BEANS
This Spanish rice and beans brings big flavor to humble ingredients! It's a tasty vegan and vegetarian main dish or easy side dish.
Provided by Sonja Overhiser
Categories Main Dish
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Finely dice the onion.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes until translucent, stirring occasionally. Add the rice and cook for 2 minutes, stirring occasionally. Add the salsa, adobo sauce, broth, and kosher salt.
- Bring to a boil. Then reduce the heat to low, cover, and simmer for 20 minutes until all the liquid is cooked out. Remove from the heat and allow to stand for 5 minutes to steam.
- Fluff with a fork. Stir in the beans (drained and rinsed), chopped roasted red peppers and cilantro. Serve immediately.
Nutrition Facts : Calories 516 calories, Sugar 6.4 g, Sodium 1189.1 mg, Fat 10.6 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 93.3 g, Fiber 9.9 g, Protein 12.2 g, Cholesterol 0 mg
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