Dirty Rice and Beans ( Cuban Moros)

I'm a week late for Cinco de Mayo, but this recipe is a winner any day of the week. Easy, tasty, and nutritious, it makes a healthy main dish with 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. I called it the amazing, not a morsel left over,  rice and bean dish!


The recipe is called Morros/Moros in Latin American and especially Cuban cultures, and  has it's own  history. I read about it on According to About.com they say, " This black bean and rice dish comes with an interesting title. Literally translated, Moros y Cristianos means Moors and Christians. It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians."

Beans are very good for you and easy and economical to make. They add 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 great.

 if you feel like you just don't have time, open a can . 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
1/4 teaspoon oregano
2 bay leaves, and then remove
1/4 cup white cooking wine
1/4 cup olive oil
2 cups of cooked black beans ( or 15 ounce can)
1 cup uncooked brown or white rice
1 cup water
salt

Directions:
Saute onions, peppers, garlic, cumin, oregano and bay leaves in olive oil until soft.. Add the white wine and simmer for 5 minutes. Add heat to high, add water , rice and beans.( salt to taste)  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.

I didn't get a photo fast enough, I could only photograph my own dish.

How to cook Beans from scratch in slow cooker. To make beans in a crock pot, I have to plan because the beans have to be soaked overnight. I empty and rinse a bag of 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 

May be shared on a few of the following blog carnivals
Like my recipes? I post lots more ; Follow me on Pinterest Gluten Free A-Z  and Twitter .

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.