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This rice dish comes with an interesting title. Literally translated, Moros y Cristianos means Moors and Christians. It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians.
This savory rice and bean dish, a hold over of Spanish occupation, is popular in Cuba. There are as many variations of this recipe as there are Cuban cooks. Here is my quick and simple, yet very tasty version. Memories of a Cuban Kitchen: More Than 200 Classic Recipes.
Ingredients:
- 1 15-ounce can of black beans (undrained)
- 1/4 cup recaito
- 1/2 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 4 cups hot cooked white rice
Preparation:
1. Combine all ingredients, except the white rice, in a saucepan.
2. Bring to a boil over medium heat.
3. Lower heat, and let simmer uncovered until beans reach your desired consistency.
4. Remove and discard bay leaf.
5. Serve black beans side by side or over the top of the white rice.
2. Bring to a boil over medium heat.
3. Lower heat, and let simmer uncovered until beans reach your desired consistency.
4. Remove and discard bay leaf.
5. Serve black beans side by side or over the top of the white rice.
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