I'm a week late for sharing Cinco de Mayo recipes, but this recipe is a winner any day of the week. Easy, tasty, and nutritious, it makes a healthy main dish that offers lots of flavor and spices.
I was introduced to this recipe by our good friend Melissa who is a fabulous cook. She made a large casserole size container and brought it to our Mother's Day celebration this year. Not a morsel was left over-everyone loved it.
It's a great casserole to bring to a pot luck.
The recipe is known as Moros y Cristianos, or simply Moros. It is a beloved Cuban dish that combines black beans and rice, cooked together with rich seasonings for a flavorful and hearty meal. The name, which translates to "Moors and Christians," reflects Spain’s historical past, symbolizing the Moors (black beans) and the Christians (white rice) during the Reconquista.
Eating Moros is an experience in itself—each bite carries the smoky depth of cumin, the tang of vinegar, and the savory richness of slow-cooked beans infused into every grain of rice. Whether enjoyed at a family gathering or a Cuban restaurant, this dish is a flavorful journey through history and tradition.
Beans are good for you and easy and quite economical to make. They provide protein and much needed fiber to the everyone's diet. If you are looking to increase your meatless recipes, beans are the way to go ( literally) !!
I like to make my beans from scratch (see end of post for directions) - it is not difficult, but you need to soak the beans overnight.Then I cook them in my slow cooker and they come out creamy and tasty.
I like to make my beans from scratch (see end of post for directions) - it is not difficult, but you need to soak the beans overnight.Then I cook them in my slow cooker and they come out creamy and tasty.
If you feel like you just don't have time, open a can of black beans. Nothing is easier than opening a can. Go for it!
Ingredients:
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 clove garlic, finely chopped
1 teaspoon cumin
Ingredients:
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 clove garlic, finely chopped
1 teaspoon cumin
1 teaspoon of rice vinegar
1/4 teaspoon oregano
2 bay leaves, and then remove and discard
1/4 cup white cooking wine
2 tablespoons of olive oil
2 cups of cooked black beans (or a 15 ounce can)
1 cup uncooked brown or white rice
1 cup water
1/4 teaspoon oregano
2 bay leaves, and then remove and discard
1/4 cup white cooking wine
2 tablespoons of olive oil
2 cups of cooked black beans (or a 15 ounce can)
1 cup uncooked brown or white rice
1 cup water
Salt and cracked pepper to taste.
Directions:
Saute onions, peppers, garlic, cumin, oregano and bay leaves in olive oil until soft. Add the white wine and simmer for 5 minutes. Increase heat to high, add water, rice, beans, and salt. Bring to a boil, then reduce heat to very low, cover and simmer for 25 minutes. Do not stir. Remove and discard the bay leaf.
Directions:
Saute onions, peppers, garlic, cumin, oregano and bay leaves in olive oil until soft. Add the white wine and simmer for 5 minutes. Increase heat to high, add water, rice, beans, and salt. Bring to a boil, then reduce heat to very low, cover and simmer for 25 minutes. Do not stir. Remove and discard the bay leaf.
How to cook Beans from scratch in slow cooker.
To make beans in a crock pot/slow cooker, I have to plan because the beans have to be soaked overnight. I empty and rinse the beans, place them in a large bowl, cover them with water, and then ignore them until about 6:30 the next morning.
In the morning, before I leave for the day, I rinse the beans, place them in my crock pot on low with 5 shakes of 21 Salute ( salt free seasoning from Trader Joes's - like Mrs. Dash's)
The beans form their own little sauce in the crock and are delightfully soft, tasty and filling just the way they are. Take them out by 4:00
Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.
In the morning, before I leave for the day, I rinse the beans, place them in my crock pot on low with 5 shakes of 21 Salute ( salt free seasoning from Trader Joes's - like Mrs. Dash's)
The beans form their own little sauce in the crock and are delightfully soft, tasty and filling just the way they are. Take them out by 4:00
Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.
I love beans and rice. Simple, healthy, delicious food. I've heard of Moros y Cristianos, but have never had them. We always cook either red or white beans. I do like black beans, though! Thank you for sharing, Judee.
ReplyDeleteYum! Sounds great. Thanks for sharing. :)
ReplyDeleteI wish the mister loved beans and rice as much as I do because this sounds delicious. Thanks for visiting my blog and leaving a comment. I thought your idea of a Mexican Mother's Day Brunch was terrific. I love Mexican food. Hope you'll do a post on that.
ReplyDeleteHi Judee,
ReplyDeleteWhenever I want a stick to the ribs kind of vegan meal, I head right for the rice and beans--whether I make it from scratch or buy it in a restaurant, it never disappoints. During my travels, I have eaten rice and beans prepared with a variety of beans--from red beans to black beans to pinto beans, kidney beans chick peas--rice and beans always hits the spot! Thank you for sharing a little history about Moros y Cristianos and this healthy, hearty, gluten-free recipe for rice and beans at the Plant-based Potluck Party. I appreciate it.
We love beans and rice and this recipe sounds so delicious!
ReplyDeleteThese look SO good!! I've never made rice and beans together, but I know it's a common meal. We'll have to try this!
ReplyDeleteThank you so much for sharing another recipe with us at Delicious Dish Tuesday! :)
This looks delicious, I've had a similar recipe and it was soo soo good! Thanks for sharing :)
ReplyDeleteHi Judee,
ReplyDeleteRice and beans are my favorite healthy comfort food. I usually eat some combination of rice and whatever beans I have on hand, weekly so thank you for sharing this healthy and delicious recipe at the Plant-Based Potluck Party Blog Hop! We will enjoy it!
This recipe looks super filling, tasty and satisfying! I've not tried cuban food before but I'll have to give it a go.
ReplyDeleteThis dish appears to be very substantial, flavorful, and fulfilling! I've never tasted Cuban food before, but I'm willing to try it. The Alive Christians
ReplyDelete