Moros y CristianosBlack Beans and Rice
Black beans and rice are cooked together so the grains absorb the dark, savory bean broth. Bacon, peppers, and cumin give the dish its deep flavor, making it a hearty and classic side.
Prep
15m
Cook
2h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Beans
- 300gBlack Bean
- 1pcsBay Leaf (whole)
- 1.6lWater
Rice
- 400gWhite Rice (rinsed)
- 120gBacon
- 20mlExtra Virgin Olive Oil
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 120gGreen Bell Pepper (julienne)
- 4gCumin Powder
- 10gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the black beans and place them in a pot with the water and bay leaf.
- 02
Bring to a boil, then simmer gently until the beans are tender. Keep both the cooked beans and their cooking liquid.
- 03
Cook the bacon in a heavy pot over medium heat until it releases its fat. Add the extra virgin olive oil if needed.
- 04
Add the onion and cook until softened. Stir in the garlic and green bell pepper and cook until fragrant.
- 05
Add the cumin powder, salt, and black pepper and stir briefly.
- 06
Add the white rice and stir so the grains are coated with the fat and aromatics.
- 07
Add the cooked black beans and enough of their cooking liquid to cook the rice properly. Bring to a gentle simmer.
- 08
Cover and cook until the white rice is tender and the liquid is absorbed. Let it rest briefly before fluffing and serving.
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