Cuban
Moros y Cristianos
A Cuban pot of black beans and long-grain rice cooked together in the beans' dark broth, scented with sofrito, cumin, oregano, and bay leaf. The grains finish tender and separate, with the beans tucked through every spoonful.
Watch it madeDelicias de Fujita · 27:55
Ingredients
- Dried black beans1/2 cup
- Water3 cups, plus more for soaking
- Bay leaves2 small
- Long-grain white rice3/4 cup
- Olive oil or lard1 1/2 tbsp
- Yellow onion, finely chopped1/2 small
- Green bell pepper, finely chopped1/4 medium
- Garlic cloves, minced2
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Fine sea salt3/4 tsp, plus more to taste
- Freshly ground black pepper1/4 tsp
- White vinegar1 tsp
Method
- Rinse the black beans, cover them with plenty of water, and soak overnight.
- Drain the soaked beans and place them in a small pot with 3 cups fresh water and 1 bay leaf.
- Bring to a boil, lower to a gentle simmer, and cook uncovered until the beans are tender but not falling apart, about 60 to 75 minutes.
- Drain the beans through a sieve set over a bowl, reserving the dark cooking liquid; measure out 3/4 cup cooked beans and 1 1/4 cups bean liquid.
- Rinse the rice under cool water until the water runs mostly clear, then drain well.
- Warm the olive oil or lard in a heavy saucepan over medium heat and cook the onion and green bell pepper until softened, about 5 minutes.
- Add the garlic, cumin, oregano, remaining bay leaf, salt, and black pepper, and stir for 30 seconds until fragrant.
- Add the drained rice and stir for 1 minute so the grains are coated in the sofrito.
- Stir in the 3/4 cup cooked beans, 1 1/4 cups reserved bean liquid, and white vinegar, then bring to a steady simmer.
- Cover tightly, reduce the heat to low, and cook for 18 minutes without lifting the lid.
- Remove the pot from the heat and let it rest, covered, for 10 minutes.
- Discard the bay leaf, fluff the rice gently with a fork, taste for salt, and serve warm.
Common questions
Can I use canned black beans instead of dried beans for Moros y Cristianos?
Yes. Drain and rinse canned black beans, then use about 1 1/2 cups beans plus 1 to 1 1/4 cups water or low-sodium broth in place of the cooked beans and bean liquid. Simmer briefly so the rice absorbs flavor without turning mushy.
How long does Moros y Cristianos take from start to finish?
With overnight soaking, plan for about 1 hour 30 minutes to 2 hours of active cooking, plus the soak. The beans usually take 60 to 75 minutes, and the rice needs about 18 to 20 minutes, then a short rest.
What are the most common mistakes when making this dish?
The biggest mistakes are undercooking or overcooking the beans, using too much liquid, and stirring the rice too often. Also avoid adding the bean liquid without measuring it, since extra broth can make the rice gummy or soupy.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently with a splash of water to loosen the rice. You can also freeze it for about 2 months, though the rice may soften a bit after thawing.
What should I serve with Moros y Cristianos?
It pairs well with roast pork, grilled chicken, fried eggs, sweet plantains, or a simple avocado salad. A little vinegar or lime on top brightens the beans and rice, and extra sofrito-style onions are a good finishing touch.