Moros y Cristianos A K A Cuban Beans and Rice // Tasty Bit 65
During my last pregnancy, that ended one month ago, I craved Cuban food 24-7 and mainly Moros y Cristianos, Cuban black beans and rice. I suffered because there are a lot of cultures in White Plains, NY, but not a lot of Cubans... White Plains should be my Shangri-La, given that there are 4 Colombian restaurants on one block right down the street, but Charlie, my son... was making me crave Cuban. I hope this means he will be a good salsa dancer.
It never occured t me to look up the recipe for Moros y Cristianos until now. The dish turned out absolutely delicious, but turned out a little light in color. The Moros of my past were very dark. I believe it is because this recipe, that was adapted from a recipe on Epicurious.com, uses canned beans. Black beans turn a deeper hue of black the longer you cook them. If you want darker Moros, and you do, take the liquid from both cans, along with the beans from half a can and simmer for 30 or until they reach the desired blackness... before adding them to the dish.
If you want to upset folks at Thanksgiving... take Moros y Cristianos as a side dish... the envy will be palpable.
My favorite Moros y Cristianos are from Versailles restaurant in Venice, California.
Cuban Black Beans and Rice, Moros y Cristianos
As found in Cuban restaurants, this step-by-step video on how to make this famous dish, called Moros y Cristianos, is brought to you by Chef Remy. Although easy to make from scratch, Chef Remy also shows some shortcuts for those that don't mind departing from the traditional methods and want to keep the same taste yet need a quick result. This video explains the long and the short methods. Black beans are cooked, then, their black broth is used to cook and stain the rice. Finally, the beans are added to the darkened rice along with some rich flavors of garlic, cumin, oregano, salt pork, bell pepper, onion, tomato, vinegar and wine. The end result is a dark mixture of black beans and rice. Another famous dish called Congris is basically the same except that red beans are used instead of black beans. Chef Remy has made the Congris video as well.
INGREDIENTS: 1 lb. black beans -- 1 cup rice -- 3 cloves garlic -- ½ bell pepper -- 1 small tomato (optional) - ½ onion -- 2 oz. salt pork -- 2 bay leaves -- 1 tsp. sugar -1 tsp. cumin -- 1 tsp. oregano -- 2 Tbs. dry white wine -- 2 cups water -- 3 Tbs. olive oil.
METHOD: Wash beans to remove impurities. Cover in one quart of water, add bell pepper, allow to soak overnight. In a large heavy pot, over medium heat, sauté the garlic, onion, and bell pepper in olive oil for two minutes while stirring. Add tomato, oregano and bay leaf, cook for three minutes more. Add the beans, three cups of water, cook until soft. Separate the cooked beans from their liquid. You need at least 2 cups of inky black bean liquid that will be used to cook the rice. In a large heavy pot over medium-high heat, sweat the salt pork, whole cloves of garlic, salt, and olive oil. Add the rice and cook it until it turns crispy-white around the edges. Add the bean liquid and the black beans. Bring to a boil, then reduce the heat to a very minimum, cover. Rice will cook in twenty minutes. Serve hot with a little olive oil and chopped onions on top.
Moros y Cristianos or Cuban Black Beans and Rice
For this recipe go to 196flavors.com
For full recipes go to tastesspicy.com
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Cuban black beans & rice /Congri / Moros y Cristianos / (How to get darker rice)
Arroz Moro
Ingredients:
2 cups of rice
1 /2 bag black
3 tsp vegetable oil
1-2 bay leaves
olive oil
1 /2 medium bell pepper diced
1 /2 med red pepper (diced )
1 large onions
6 garlic cloves
1 tsp oregano, dried
1/2 tsp cumin
1 tbsp Sazon completa (Badia) or Sazonador (Goya)
1 tsp salt
1 tsp ground black pepper or to taste
bacon or ham or neck bones or Spanish chorizo sausage diced
1 tsp brown sugar
1 tsp vinegar (optional)
1. Add beans to a pressure cooker 1 bay leaf, 1 -2 hammocks or 2 pieces of neck bones. Cook for 1 & 1/2 hours or 40 min in pressure cooker
2. When tender drain beans put beans in a bowl & save the broth. Set aside.
CONGRI INGREDIENTS:
1. In the another pot cook your Sofrito: add 2 tbsp of oil to sauté 1 med onion diced , 1 red pepper & 1 green pepper & 4 cloves of garlic. Add 1 tsp oregano, 1/2 tsp cumin, 1 bayleaf, 1 tbsp Sazon completa, salt & pepper to taste. Add bacon or ham or chorizo sausage diced for flavor. Add rice, stir fry for 3 minutes to coat rice.
2. Add beans & 2-3 cups beans stock, 1 tsp vinegar, 1 tsp sugar
3. bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam. If rice is still hard add 1/4 c of bean broth
Cuban Arroz Congri | Moros y Cristianos | Anitas Delights
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Arroz Congri or Moros y Cristianos is a traditional Cuban rice and beans dish made by cooking together white rice, black beans, bacon, and a delicious savory mix of spices and herbs called sofrito.
Don’t forget to check out my website for the complete written recipe!
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Arroz Moros- Moros y Cristianos
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