Moros Recipes

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)

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.

MORO (BLACK BEAN AND WHITE RICE)

Steps:

• Preheat oven to 350 degrees. Cook black beans in water with bay leaves, oregano and salt until done, approximately 1 hour. Strain and keep the liquid. Heat lard in a medium sized saute pan over medium heat and cook bacon until it begins to render fat. Add chorizo, ham, onions, peppers, and garlic. Cook for 5 minutes, then add cumin. Next add cooked beans, rice, and reserved bean liquid. Cover with a banana leaf and place in oven. Cook for approximately 20 minutes or until rice is done and all the liquid is incorporated.;

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

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.

MORO'S ARROZ A LA MARINARA

Steps:

• Peel the prawns and put in the fridge.
• Transfer the shells to a large saucepan over high heat and add the fish stock.
• Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
• Remove from the heat, strain the stock and add the saffron; set aside.
• Heat the olive oil in a large saucepan over medium-to-high heat.
• When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
• Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
• Now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (Lightly caramelized).
• Add the rice to the pan and stir for 1 minute to coat the rice with oil. (Up to this point everything can be cooked in advance.
• The next stage should be started about 20 minutes before you wish to eat.).
• When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
• Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
• Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low.
• Cook 2 minutes, then add the prawns, turn off the heat and cover.
• Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
• Serve with sprinkled parsley over the rice and lemon wedges.

QUICK & EASY MOROS Y CRISTIANOS

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.

DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)

Steps:

• Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
• Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
• When it starts to boil reduce heat to the lowest possible and cover with a lid.
• After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.

MOROS CON CRISTIANOS (CONGRí) RECIPE BY TASTY

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.

S'MORES

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

MOORS AND CHRISTIANS (MOROS Y CRISTIANOS)

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.

RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)

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.

CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)

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.

MOROS Y CRISTIANOS

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.