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Cuban Morro Y Christianos (black Beans And Rice)


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Serves | Prep Time | Cook 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


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.


Pairs Well With


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