Moros y Cristianos (Black Beans and White Rice)

Moros y Cristianos (Black Beans and White Rice)

The Spruce / Eric Kleinberg

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 servings

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.

This savory rice and bean dish, a holdover of Spanish occupation, is popular in Cuba. There are as many variations of this recipe as there are Cuban cooks. Here is a quick and simple, yet very tasty version.

Ingredients

  • 1 (15-ounce) can of black beans (undrained)
  • 1/4 cup recaito
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • salt (to taste)
  • pepper (to taste)
  • 4 cups hot cooked white rice

Steps to Make It

  1. Gather the ingredients.

    Moros y Cristianos (Black Beans and White Rice) ingredients

    The Spruce / Eric Kleinberg

  2. Combine all ingredients, except the white rice, in a saucepan.

    Combine all ingredients, except the white rice, in a saucepan

    The Spruce / Eric Kleinberg

  3. Bring to a boil over medium heat.

    bean mixture cooking in a saucepan

    The Spruce / Eric Kleinberg

  4. Lower heat and let simmer uncovered until beans reach your desired consistency, anywhere from 30 to 40 minutes.

    beans cooking in a saucepan

    The Spruce / Eric Kleinberg

  5. Remove and discard bay leaf.

    Remove and discard bay leaf from the bean mixture

    The Spruce / Eric Kleinberg

  6. Serve black beans side by side or over the top of the white rice.

    Moros y Cristianos (Black Beans and White Rice)

    The Spruce / Eric Kleinberg