Recipes from Cuba: Moros y Cristianos (Black Beans and Rice)

Recipes from Cuba

Moros y Cristianos (Black Beans and Rice)

Country: Cuba
Course: Side
Makes: 8 servings


  • 1 1/2 cups dried black beans
  • 4 cups water
  • 1/4 cup olive oil
  • 2 1/2 cups onion, diced
  • 2 1/2 cups green pepper, seeded and diced
  • 4 cloves garlic, chopped
  • 3 tsp cumin, ground
  • 1 tsp oregano
  • 1 bay leaf
  • 3 tbsp white vinegar
  • 2 tbsp tomato paste
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 1/2 cups chicken stock
  • 3 cups long grain white rice


  1. In a two quart saucepan, cover the beans with the water and bring to a boil. Boil for three minutes, then remove from heat. Cover and let stand for one hour.
  2. Now drain the beans and rinse them. Add just enough water to cover and bring to a boil. Reduce heat, cover and simmer for about 45 minutes, or until tender. Drain.
  3. Saute the onion and green pepper in a large stockpot. Add the garlic and cook for another one or two minutes. Then add the tomato paste, beans, spices and vinegar. Cook for five minutes, stirring occasionally.
  4. Rinse the rice in cold water. When the water runs clear, transfer the rice to the pot with the chicken stock. Bring to a boil, then reduce heat and cover. Simmer for 25 minutes or so, or until the rice is al dente.
  5. Remove the bay leaf and add salt and pepper to taste.