Name: Cuban Black Beans and Rice (Moros y Cristianos)
Yield: Serves 4 to 6
Cuisine: Cuban
Ingredients: 1 medium white onion, diced; Salt and freshly ground black pepper; ¼ pound cured ham, diced; 1 pound dried black turtle beans, picked through and rinsed; ¼ pound Spanish chorizo sausage (about 1 link), diced (see Note); ¼ pound bacon, diced; 1 tablespoon extra-virgin olive oil; 2 cups long-grain rice; 1 tablespoon dried Mexican oregano (see Note); 1 green bell pepper, cored and diced; 2 garlic cloves, chopped; 1 red bell pepper, cored and diced; 2 bay leaves; 1 teaspoon ground cumin

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

In Latin culture, history shapes everything, including food. The Spanish name translates to “Moors and Christians,” which refers to the wars between the dark-skinned Moors (black beans) and the fair-skinned Christian Spaniards (white rice). This dish is different because the beans and rice ultimately are cooked together. Don’t make the common mistake of confusing Moros y Cristianos with Congri, another Cuban rice dish that is made with red beans; substitute red beans for black