Moros Y Christianos Recipes

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MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)



Moros y Cristianos (Cuban Black Beans and Rice) image

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

1 tablespoon olive oil
1 medium green pepper, diced
½ large yellow onion, diced
4 cloves garlic, minced
¼ cup crushed tomatoes
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
1 bay leaf
1 ⅓ (15 ounce) cans black beans, rinsed and drained
2 cups uncooked long-grain white rice
4 cups chicken stock

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 image

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

1 (15 ounce) can black beans
1/4 cup olive oil
2 1/2 cups white onions, diced
2 1/2 cups green peppers, seeded and chopped
4 garlic cloves, crushed and chopped
3 teaspoons ground cumin
1 teaspoon oregano
1 bay leaf
2 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon black pepper
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
3 cups long-grain white rice

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

RICE AND BEANS: MOROS Y CRISTIANOS (ARROZ CON HABICHUELAS)



Rice and Beans: Moros y Cristianos (Arroz con Habichuelas) image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups Goya dried black beans (or canned pre-cooked)
3 cups long-grain white rice
1/4 cup olive oil, for sauteing
2 1/2 cups white onion, diced
2 1/2 cups green peppers, very small dice
4 garlic cloves, crushed and chopped
1/2 cup sofrito
1/2 teaspoon tomato paste
1 teaspoon dried oregano
1 tablespoon ground cumin
1 bay leaf
4 1/2 cups chicken stock
Salt and pepper

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



Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 18

1/2 pound black beans
12 cups water
1 medium Spanish onion, peeled
1 medium green pepper, cored and seeded
6 cachucha peppers (available in Hispanic markets)
3 tablespoons extra-virgin olive oil
1/4 pound slab bacon, finely diced
3 garlic cloves, finely minced
1 medium Spanish onion, finely chopped
1 medium green bell pepper, finely chopped
1 teaspoon cumin powder
1 teaspoon oregano
1 bay leaf
2 cups long grain rice
4 cups reserved liquid
1 tablespoon vinegar
1 tablespoon dry sherry
2 teaspoons salt

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.

MOORS AND CHRISTIANS (MOROS Y CRISTIANOS)



Moors and Christians (Moros y Cristianos) image

Provided by Maricel Presilla

Categories     Bean     Rice     Side     Christmas     Legume

Yield Serves 8

Number Of Ingredients 18

For the Beans
8 ounces dried black beans
1 medium yellow onion (about 8 ounces), peeled
1 medium green bell pepper (about 7 ounces), cored, seeded, and halved
6 Caribbean sweet peppers (ajíes dulces) or 1 cubanelle pepper
1 ham hock (optional)
For the Dish
2 cups (about 13 ounces) long-grain rice or Uncle Ben's converted rice
2 tablespoons extra-virgin olive oil
4 ounces slab bacon, diced
1 medium yellow onion, finely chopped (about 1 1/4 cups)
1 medium green bell pepper (about 7 ounces), cored, seeded, deveined, and finely chopped (about 1 cup)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 tablespoon distilled white vinegar, or to taste
1 tablespoon dry sherry, or to taste
2 teaspoons salt, or to taste

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 (CUBAN RICE AND BEANS)



Moros y Cristianos (Cuban Rice and Beans) image

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

3 tablespoons olive oil
1 cup minced onion
3 cloves garlic, minced
1/2 cup tomato sauce
1 (15 3/4 ounce) can chicken broth
2 (15 ounce) cans black beans, rinsed and drained
2 -3 cups cooked crumbled turkey sausage
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 bay leaf
4 cups cooked white rice
1 cup diced bell pepper
parmesan cheese (optional)

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.

CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)



Cuban-Style Cristianos Y Moros (Congri) image

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

3 cups cooked white rice
1 lb dried black beans
1 small onion, cut in half
4 garlic cloves, peeled and cut in half
2 bay leaves
1/2 green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 slices bacon, cooked and crumbled
1 tablespoon olive oil
1/2 small white onion, finely minced
2 garlic cloves, minced
1/2 green bell pepper, cored, seeded, and finely chopped
3 scallions, trimmed and finely sliced
2 tablespoons dry white wine
1 tablespoon red wine vinegar
1/2 teaspoon sugar
salt
fresh ground black pepper, to taste
lime wedge (to garnish)

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

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