Moors and Christians (Moros y Cristianos)

Name: Moors and Christians (Moros y Cristianos)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams bacon, diced; 1 bay leaf; 227 grams dried black beans; 1 Tbsp dry sherry, or to taste; 198 grams medium green bell pepper (about , cored, seeded, deveined, and finely chopped (about 1 cup); 1 teaspoon ground cumin; 1 ham hock (optional); 2 Tbsps extra-virgin olive oil; 1 teaspoon dried oregano; 6 Caribbean sweet peppers (ajíes dulces) or 1 cubanelle pepper; 369 grams cups (about long-grain rice or Uncle Bens converted rice; 2 teaspoons salt, or to taste; 1 Tbsp distilled white vinegar, or to taste; 296 milliliters medium yellow onion, finely chopped (about

Moors and Christians (Moros y Cristianos) is a gluten free and dairy free side dish. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 14g of fat, and a total of 386 calories. A mixture of bacon, bay leaf, oregano, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cooking the Beans

Ingredients you will need

Beans

Rinse and pick over the beans.

Ingredients you will need

Beans

Place in a medium heavy-bottomed pot with 2 1/2 quarts water, the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until the beans are tender but still retain their shape, about 2 hours.

Ingredients you will need

Cubanelle Pepper

Bell Pepper

Ham Hock

Beans

Onion

Water

Equipment you will use

Pot

Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups cooked beans.

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Vegetable

Ham Hock

Beans

Finishing the Dish

Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear.

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Water

Rice

Equipment you will use

Bowl

Drain well in a sieve or strainer.

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Sieve

Heat the oil in the heavy-bottomed pot over medium heat.

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Cooking Oil

Equipment you will use

Pot

Add the diced bacon and sauté until golden, about 3 minutes.

Ingredients you will need

Bacon

Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.

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Green Pepper

Bay Leaves

Oregano

Cumin

Onion

Add the rice and stir to coat thoroughly.

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Rice

Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt.

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Vinegar

Sherry

Beans

Salt

Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be flavorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes.

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Seasoning

Vinegar

Sherry

Spices

Rice

Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.

Cook's Note: For this recipe the beans do not need to be soaked. The standard procedure is to use the same amount of cooked beans as raw rice, but that ratio can be adjusted to taste. However, if the beans are slightly overcooked, reduce the amount to avoid turning the rice mushy. Cubans have always used Uncle Ben's converted rice because of its low starch content.Working Ahead: The beans may be cooked up to 2 days ahead.

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Starch

Beans

Rice

Drain them, reserving the cooking liquid, and refrigerate the beans and liquid separately. For a quick fix, this recipe may be prepared with 2 cups canned beans (one 15-ounce can).

Ingredients you will need

Beans

Drain in a colander set over a bowl, and use the bean broth as part of the liquid called for in the recipe.Recommended Pots: 4- to 5-quart 10- to 12-inch heavy-bottomed pot, at least 3 1/2 inches deep, or 4- to 5-quart 10- to 12-inch cast-aluminum caldero.

Ingredients you will need

Broth