Black Beans with Rice

Name: Black Beans with Rice (Moros y Cristianos)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 150 g black beans (fríjoles negros), soaked overnight; 150 g black beans (fríjoles negros), soaked overnight; 2 bay leaves, preferably fresh; 2 bay leaves, preferably fresh; ½ medium onion; 2 garlic cloves; sea salt and black pepper; zest of ½ orange; juice of ½ orange; ½ cinnamon stick; 3 tablespoons olive oil; ½ small bunch fresh flat-leaf parsley, roughly chopped; 150 g white rice (like calasparra); sea salt and black pepper; 150 g white rice (like calasparra)

Moros y Cristianos

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This recipe is another reminder of the Moors’ place in Spanish history; a visual as well as culinary reference with the black beans and white rice. We like to serve Moros y Cristianos with roast duck.

Ingredients

150 g black beans (fríjoles negros), soaked overnight
½ medium onion
2

Europe
Spain
Side dish
Gluten-free
Vegan
Mediterranean

Method

Drain the beans and place in a large saucepan with at least six times their volume of cold water. Add the onion, garlic, bay leaves and cinnamon stick and cook according to the guidelines. Season with salt and pepper, the orange zest, orange juice, olive oil and parsley and set aside.

Simmer the rice in lightly salted boiling water until firm but not c