This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about SUPERB Cuban Black Beans and Rice!!
1,000 Foods To Eat Project
In this book, the author Mimi Sheraton lists her choices for the 1,000 Foods of the World that you MUST try.
Ms. Sheraton includes delicious Cuban Black Beans and Rice in her book. They are also called Moros y Cristianos, and this is food #48 in my 1,000 Foods To Eat Project!
What is Moros y Cristianos?
Moros y Cristianos is the traditional name for Cuban Black Beans and Rice. Where does this name come from ? Per a Wikipedia article: "Moros refers to the black beans, and Cristianos to the white rice. The name of the dish is a reference to the African Muslim governance (early 8th century) of the Iberian Peninsula and subsequent Reconquista (15th century) in which Spanish Christians led by wealthy families in the north of Spain forced the Moors from the south of Spain into Africa."
So, this dish has a RICH history, and a completely simple and humble preparation. Let me show you...
What Ingredients Do You Need To Make This Easy Cuban Black Beans and Rice Dish?
Cuban Black Beans and Rice is a simple preparation I promise. Above, you will see what looks to be purple beans... I assure you they are black beans. 🙂 You can also see Goya Sofrito. Sofrito is an essential part of this dish and you can make it yourself or use the pre made Goya Sofrito which is what I used.
This dish requires the following ingredients:
- Steamed/cooked white rice
- 1 cup dried black beans (soaked overnight then rinsed and sorted)
- olive oil
- ham hock
- salt and pepper to taste
- sofrito (I used Goya Sofrito for ease of preparation so delicious!)
- chicken or vegetable broth
This is all you need for DELICIOUS and INCREDIBLE Cuban Black Beans and Rice!!
The Method To Make The Most Incredibly Easy and Delicious Moros y Cristianos!
I am using the most economical and BEST option for this dish...dried black beans! Ok...they look purple here but I promise you they are soaked, rinsed, and sorted black beans. 😉
The most amazing Cuban Black Beans and Rice are ready to be enjoyed after sautéing some onion and garlic in some olive oil...
Then add beans, broth, and ham hocks whilst bringing to the boil...
After simmering for 2 hrs you have these gorgeous black beans with ham hock (both completely and mouthwateringly scrumptious!) waiting for the sofrito...
By the way, if there is too much liquid left after the 2 hours of simmering, continue to simmer down a bit more. You only want a little bit of liquid remaining (this is not a soup 🙂).
Last but not least, mix in your white rice!
Enjoy A Most Delicious Easy and Superb Cuban Black Beans and Rice!
This dish can be a wonderful side to accompany your favorite meat or fish. It can also act as a wonderful comforting and filling main dish.
However you decide, I hope you will try this easy and delicious recipe for Cuban Black Beans and Rice, also known as Moros y Cristianos!
Some Other Recipes You May Enjoy!
1,000 Foods To Eat Project
Please join with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.
If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cuban Black Beans and Rice
- Medium Saucepan
- 1 cup black beans dried
- 1 onion minced
- 6 cloves garlic minced
- 1 tablespoon olive oil
- 1 or 2 ham hocks
- 3 cups chicken or vegetable broth
- 3 tablespoon sofrito I used Goya
- 3 cups white rice cooked
- salt to taste
- pepper to taste
- green onions diced (optional garnish)
- Rinse and sort through 1 cup of dried black beans. Place them in a large container, and allow to soak overnight. After about 10 hours, pour off the water and rinse the beans. Set aside.
- Heat up 1 tablespoon of olive oil in a medium saucepan on medium heat. Once the oil is hot, add the minced onion and garlic, and saute around 2 minutes.
- Add the beans, broth, and ham hock(s). Bring to the boil, and then lower to a simmer. Simmer for around 1.5-2 hrs until most of the broth is absorbed. Keep the lid tilted while simmering.
- Meanwhile, prepare white rice according to package directions. You will need approximately 3 cups of white rice for this recipe.
- Once the beans are cooked, stir in 3 tablespoon of Sofrito (more if you desire).
- Now add the cooked white rice and stir to combine. Season with salt and pepper to taste, and garnish with some diced green onions if you so desire!