CUBAN MORRO Y CHRISTIANOS (BLACK BEANS AND RICE)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pound dried black beans
  • 4 tablespoons virgin olive oil
  • 8 cloves garlic, peeled, mashed and left whole
  • 2 bay leaves
  • 5 cups of water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1/2 green bell pepper, cored, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups long grain white rice
  • :
  • 1/2 cup sauvignon blanc wine
  • 1 tablespoon vinegar
  • Additional water if needed
  • Additional salt and freshly ground black pepper if needed
  • 1 large white onion thinly sliced
  • Additional virgin olive oil

Directions

  • Check the beans for foreign particles (stones, broken beans, etc,) and
  • discard. Rinse beans in cold water. Drain and place in a large glass or
  • stainless steel pot or bowl. Soak, covered, over night in five cups of
  • cold water. Transfer beans and water to the cooking pot, (you should
  • have about 1 1/2 inches of water covering the beans) bring to a boil over
  • high heat; add garlic cloves and bay leaves. Reduce heat, cover and
  • simmer until beans they are tender, about 1 1/2 to two hours (or pressure
  • cook 15 minutes after the pressure cook has started whistling).
  • While beans are cooking, bring 1/4 cup olive oil to high heat, add
  • chopped onion and chopped pepper. Reduce heat to medium, cook until onions
  • are translucent. Add the 4 cups of rice, the cumin and oregano and stir
  • them into the sofrito. Saute everything together for about five minutes
  • making sure the rice gets coated with the rest of the ingredients.
  • Set aside.
  • Preheat the oven to 400 degrees F.
  • When beans are tender, carefully strain them with a colander, set aside.
  • You should have about four cups of cooked beans and you need four cups
  • of liquid. (including the beans liquid, the wine and the vinegar).
  • Measure the liquid, including the wine and vinegar and if the liquid is
  • not enough add water to make four cups.
  • In a heavy oven proof flat casserole, carefully mix the beans and the
  • rice-sofrito mix, then pour the liquids over them. Adjust for salt and
  • pepper. Remember the casserole should have enough room for the rice to
  • double its volume as it cooks. Cover tightly with aluminum foil. And cook
  • in the preheated oven for an hour and a half.
  • Be careful when you uncover it because the steam will come out and could
  • burn you. Taste the rice for doneness and if it is not completely cook,
  • sprinkle it with water (up to 1/2 of a cup of warm water) and cook,
  • covered, for an additional 10 to 15 minutes in the oven.
  • Transfer the Moros to a serving platter, place the white onion rings on
  • top to garnish and sprinkle with additional olive oil.

Notes

Categories: Beans  Dinner  Lunch  Rice  Side Dish 

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