Moros Y Christianos Recipes

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MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)



Moros y Cristianos (Cuban Black Beans and Rice) image

Cuban rice with black beans.

Provided by jean

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 medium green pepper, diced
½ large yellow onion, diced
4 cloves garlic, minced
¼ cup crushed tomatoes
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
1 bay leaf
1 ⅓ (15 ounce) cans black beans, rinsed and drained
2 cups uncooked long-grain white rice
4 cups chicken stock

Steps:

  • Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
  • Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 52.6 g, Cholesterol 3 mg, Fat 2.7 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 0.4 g, Sodium 1158.8 mg, Sugar 1.5 g

MOORS AND CHRISTIANS (MOROS Y CRISTIANOS)



Moors and Christians (Moros y Cristianos) image

Provided by Maricel Presilla

Categories     Bean     Rice     Side     Christmas     Legume

Yield Serves 8

Number Of Ingredients 18

For the Beans
8 ounces dried black beans
1 medium yellow onion (about 8 ounces), peeled
1 medium green bell pepper (about 7 ounces), cored, seeded, and halved
6 Caribbean sweet peppers (ajíes dulces) or 1 cubanelle pepper
1 ham hock (optional)
For the Dish
2 cups (about 13 ounces) long-grain rice or Uncle Ben's converted rice
2 tablespoons extra-virgin olive oil
4 ounces slab bacon, diced
1 medium yellow onion, finely chopped (about 1 1/4 cups)
1 medium green bell pepper (about 7 ounces), cored, seeded, deveined, and finely chopped (about 1 cup)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 tablespoon distilled white vinegar, or to taste
1 tablespoon dry sherry, or to taste
2 teaspoons salt, or to taste

Steps:

  • Cooking the Beans
  • Rinse and pick over the 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. Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups cooked 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. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sauté until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.
  • Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and 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.
  • Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.

CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)



Cuban-Style Cristianos Y Moros (Congri) image

Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.

Provided by COOKGIRl

Categories     Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 cups cooked white rice
1 lb dried black beans
1 small onion, cut in half
4 garlic cloves, peeled and cut in half
2 bay leaves
1/2 green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 slices bacon, cooked and crumbled
1 tablespoon olive oil
1/2 small white onion, finely minced
2 garlic cloves, minced
1/2 green bell pepper, cored, seeded, and finely chopped
3 scallions, trimmed and finely sliced
2 tablespoons dry white wine
1 tablespoon red wine vinegar
1/2 teaspoon sugar
salt
fresh ground black pepper, to taste
lime wedge (to garnish)

Steps:

  • Soak the beans for at least 4 hours.
  • In a large stock pot add the drained beans, the onion, 4 garlic cloves, bay leaves, 1/2 bell pepper, cumin and oregano. Bring to a boil and skim off foam.
  • Reduce the heat, cover and gently simmer, stirring occasionally, for one hour or until beans are tender. Add water to keep the beans from drying out. Remove the onion, garlic, bay leaves, and bell pepper and discard.
  • SOFRITO: Brown the bacon in a frying pan over medium heat. Drain the bacon. Pour off the fat from the pan except for 1 teaspoon.
  • Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans, along with the SEASONINGS. Continue simmmering until beans are very soft, about 20 minutes. Adjust seasonings to taste before serving. Serve with hot cooked white rice.

Nutrition Facts : Calories 437.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 1.8, Sodium 30.1, Carbohydrate 78.8, Fiber 12.8, Sugar 3.4, Protein 19.7

RED BEANS AND RICE (MOORS AND CHRISTIANS): MOROS Y CRISTIANOS



Red Beans and Rice (Moors and Christians): Moros y Cristianos image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

1/2 pound dry red kidney beans
1 Italian frying pepper, cut in half
1 bay leaf
4 ounces bacon, diced
1/4 pound ham, small dice
1/4 cup olive oil
1 white onion, small dice
1 green pepper, small dice
2 garlic cloves, chopped
1 tablespoon tomato paste
1 teaspoon dry oregano
1 teaspoon cumin
2 cups long grain rice
Salt

Steps:

  • In a large stockpot, combine the beans with the Italian pepper and a bay leaf. Cover with water, passing the beans by 2 inches. Boil covered until tender, about 1 1/2 hours. Drain, reserving 3 cups of the cooking liquid.
  • In a large casserole, render the fat from the bacon and ham. Add olive oil and saute the onions, pepper, and garlic until translucent. Add tomato paste and caramelize. Add the beans, the cooking liquid, oregano, cumin, and rice. Season with salt. Bring to a boil, cover, and cook at very low heat for about 20 minutes. Fluff with a fork.

MOORS AND CHRISTIANS RICE (WHITE RICE AND BLACK BEANS): MOROS Y CRISTIANOS



Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 18

1/2 pound black beans
12 cups water
1 medium Spanish onion, peeled
1 medium green pepper, cored and seeded
6 cachucha peppers (available in Hispanic markets)
3 tablespoons extra-virgin olive oil
1/4 pound slab bacon, finely diced
3 garlic cloves, finely minced
1 medium Spanish onion, finely chopped
1 medium green bell pepper, finely chopped
1 teaspoon cumin powder
1 teaspoon oregano
1 bay leaf
2 cups long grain rice
4 cups reserved liquid
1 tablespoon vinegar
1 tablespoon dry sherry
2 teaspoons salt

Steps:

  • Cooking the beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook. Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans. Wash the rice in cold water until the water runs clear, drain, and set aside.
  • Cooking the rice and beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease. Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates, you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.

QUICK & EASY MOROS Y CRISTIANOS



Quick & Easy Moros y Cristianos image

It's just not a complete Latin meal without beans and rice. This traditional recipe is so flavorful, it might just steal the show.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 6 servings, about 1/2 cup each.

Number Of Ingredients 7

2 slices OSCAR MAYER Bacon, chopped
1/4 cup chopped onions
1 clove garlic, minced
1-1/2 cups cooked rice
1 can (15.5 oz) black beans, undrained
1/4 tsp. dried oregano leaves
1/4 tsp. each: salt and black pepper

Steps:

  • Cook bacon, onions and garlic in large skillet on medium-high heat until bacon is crisp.
  • Stir in rice, beans with their liquid, the oregano, salt and pepper. Bring to boil.
  • Reduce heat to medium-low; simmer 5 min., stirring occasionally.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

MOROS Y CRISTIANOS



Moros Y Cristianos image

This Cuban recipe has a curious name that harks back to the era in Spain when black Muslims and white Christians, along with Jews, lived side-by-side on the Iberian Peninsula. But by the time Christopher Columbus discovered Cuba the great genocide known as the Inquisition was well underway. Black beans are native to the Americas and Spain introduced rice to Cuba by way of Asia. The marriage of these two ingredients makes one of the most staple dishes of Cuban cooking. My 5th grade students would make this recipe year after year, and every time the kids and adults would love it.

Provided by Valeria

Categories     One Dish Meal

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

1 (15 ounce) can black beans
1/4 cup olive oil
2 1/2 cups white onions, diced
2 1/2 cups green peppers, seeded and chopped
4 garlic cloves, crushed and chopped
3 teaspoons ground cumin
1 teaspoon oregano
1 bay leaf
2 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon black pepper
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
3 cups long-grain white rice

Steps:

  • Use a large, eight-quart covered stockpot. Heat the olive oil over low-medium heat, then add the onion and garlic pepper and keep stirring them until they are tender. Add garlic and fry another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about five minutes, stirring gently.
  • Add the chicken stock and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked.
  • Finally, add salt and pepper until it tastes just right. Remove the bay leaf, serve hot.

Nutrition Facts : Calories 361.8, Fat 7.5, SaturatedFat 1.3, Cholesterol 3.2, Sodium 651.9, Carbohydrate 62.6, Fiber 4.9, Sugar 4.8, Protein 10.4

RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)



Rice Cooked in Black Beans (Moros Y Cristianos) image

Provided by Lourdes Castro

Categories     Bean     Side     Backyard BBQ     Dinner     Summer     Healthy     Simmer     Boil     Sugar Conscious

Yield Serves 8 to 10

Number Of Ingredients 13

4 cloves garlic, peeled
3 teaspoons salt
1/4 pound bacon (about 6 strips), chopped
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 green pepper, seeded and finely chopped (about 3/4 cup)
1 bay leaf
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups long-grain white rice
2 (15 1/2-ounce) cans black beans, not drained
1 3/4 cups water
1 tablespoon red wine vinegar

Steps:

  • Mash the garlic and render the bacon fat
  • Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
  • Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
  • Sauté the vegetables and rice
  • Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
  • Add the beans, simmer, and serve
  • Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

MOROS CON CRISTIANOS (CONGRí) RECIPE BY TASTY



Moros Con Cristianos (Congrí) Recipe by Tasty image

Here's what you need: long grain white rice, black beans, garlic, pork belly, bacon, sausage, onion, green bell pepper, oregano, cumin, bay leaf, sugar, white vinegar, vegetable oil, salt

Provided by Patricia Machin

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 cups long grain white rice
1 can black beans
4 cloves garlic, crushed with salt
½ lb pork belly, diced as small as possible
1 piece bacon, cut in small pieces
1 piece sausage, diced
1 onion, diced
½ green bell pepper, chopped as small as possible
oregano
cumin
1 bay leaf
½ tablespoon sugar
½ tablespoon white vinegar
vegetable oil
salt, to taste

Steps:

  • In a pressure cooker on medium heat, saute diced pork belly until pieces are crunchy and have released all the grease.
  • Increase heat to medium-high, add sausage and bacon, and cook thoroughly. Once cooked through, add the green pepper, fry, and add onions and stir until transparent.
  • Lower heat to Medium, add crushed garlic and rice, and mix thoroughly. To this add cumin, oregano, and any other desired spices.
  • Next, add the black beans (without draining), 2 cups of water, bay leaf, and vinegar and mix. Season with salt or seasoning as necessary.
  • Cover and cook on medium for 15-20 minutes, then let rest.
  • Serve warm.

Nutrition Facts : Calories 1858 calories, Carbohydrate 211 grams, Fat 88 grams, Fiber 17 grams, Protein 51 grams, Sugar 8 grams

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Moros Y Christianos (Moors and Christians) recipe: Try this Moros Y Christianos (Moors and Christians) recipe, or contribute your own.
From bigoven.com


LOS MOROS Y CRISTIANOS RECIPE - CHEF'S PENCIL
2021-07-31 Rinse thoroughly. Put the beans, half the salt, the bay leaf, one of the peppers, and 5 cups (1,25 l) of water in a large pot, and cover and cook until they soften. Cook covered on a low-medium heat for 1 and a half hours. The beans should be tender but not mushy. Drain the beans and set aside 2 cups (1000 ml) of their cooking water.
From chefspencil.com


MOROS Y CRISTIANOS - COMPLETERECIPES.COM
2007-09-26 Heat 2 teaspoons olive oil in heavy pot, saute onion, garlic, and green pepper until tender. Add salt, pepper, sugar, oregano, bay leaf, black
From completerecipes.com


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