Moros y Cristianos

Black Beans and Rice

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

This version of “Moors and Christians,” an all-time Cuban classic, is adapted from a recipe given to us by Frank, a talented young chef who caters for many of Havana’s foreign embassies. Since he is usually cooking for large dinners and receptions, Frank normally cooks his own beans. To season them, he adds a small cheesecloth bag containing a bay leaf, a stick of canela (Mexican cinnamon), and 5 or 6 black peppercorns. If you are cooking beans to use in this recipe, follow the basic direct