If you live
in South Florida, eating black beans with rice (or "Moors and
Christians") is like eating fish or seafood.
You can feel
the Cuban influence in particular, and Latin American in general, on the
Floridian table where moros y cristianos
(ripe fried plantains) are
A few days
ago, while on vacation in Key Largo, we had lobster and guess what: it came
with Moors and Christians as a side dish.
surprised, but according to Maricel Presilla
and her extraordinary book The
Food of Latin America: Gran Cocina Latina
, in Cuba, especially in the Western
provinces, Moors and Christians are a dish for celebrations.
Mexico, we don’t know which came first:
the egg or the hen...
was born in Cuba and is a historian (in addition to an extraordinary cook),
points that there is a Veracruzan version of this dish and considering that
black beans were imported to Cuba from
In any case,
to make a feast for the senses out of something so simple and common as black
beans with rice, I turned to Maricel’s recipe, which is what I’m sharing today.
recipe suggests cooking the beans with a ham bone. I cooked them without it and
I swear I hadn’t eaten Moors and Christians as tasty as these ones. Happy
Hispanic Heritage Month!
told her about a true miracle: for the first time Andrés Ignacio (11) and Tomás
Eugenio (9) ate black beans and what's better: both asked for more. Bingo!
Moors and Christians | Ingredients for 8
Ingredients for the back beans
6 sweet peppers (ají dulce
or cubanelle pepper)
Rinse and pick the
In a pot with 2 ½
quarts of water, put the beans, onion, bell pepper, sweet peppers and ham hock.
Bring to a boil. Reduce the heat and simmer, uncovered, for 2 hours.
Drain the beans and
reserve 4 cups of the liquid. Discard vegetables and bones.
2 tablespoons of olive
1/4 pound of slab bacon,
1 1/4 cup finely
1 cup of green bell pepper,
seeded, deveined, minced
1 teaspoon of ground
1 teaspoon of dried
1 tablespoon of white
1 tablespoon of dry
Put the rice in a
colander and let the water run until it runs clear. Drain.
Heat the oil in a
heavy pan and add the bacon. Cook until browned, about 3 minutes.
Add the onion, pepper,
cumin, oregano and bay leaf and sauté until the onion wilts, about 5 minutes.
Add the rice and stir.
Add the black beans and the reserved liquid.
Add the vinegar,
sherry and salt. Cook uncovered until the liquid has been almost completely
absorbed and small craters have formed on the surface.
Stir with a fork and
reduce the heat to low and cook covered for 20 minutes.
Remove from heat and
let stand, uncovered, at least 10 minutes before serving.
To print the recipe
How did you like this
recipe? Do you usually have Moors and Christians?
Etiquetas: #GranCocinaLatina, beans, Latino Cuisine, rice, side dish