Moros y Cristianos is a traditional Cuban dish of rice and black beans. The name of the dish is a metaphor: Moros (Moors) represents the dark black beans, and Cristianos (Christians) represents the white rice. It refers to the period from the 8th – 15th centuries when North African Moors ruled parts of the Iberian Peninsula before being ousted by Christian kingdoms. Adapted from this recipe at CHEW out loud…
In a heavy pan with a lid cook 6 chopped slices of bacon over medium heat until nicely browned and rendered. Next add 1 chopped onion, 6 cloves of finely diced garlic, 1 chopped green pepper and 1 teaspoon of salt. Cook this sofrito until the onions are translucent. Add 2½ teaspoons of chicken stock powder (I use Massel), 2 bay leaves, 1 teaspoon of dried oregano, ½ a teaspoon of ground cumin and 1½ cups of uncooked long grain rice (Basmati is good). Stir the rice until the ingredients are well combined and the rice is coated with oil. Add 2 cans of black beans with their liquid, 1 tablespoon of red wine vinegar and 1⅔ cups water. Bring to boil then immediately reduce to a simmer. Cover and allow to simmer for 15-20 minutes. Turn off the heat and allow it to rest for a further 10 minutes. Garnish with coriander (cilantro) to serve.
michelle picker cooks 