2 lb rice
1 lb black beans
6 cups Water
1 large chili pepper
3 garlic cloves
1 bay leaf
½ teaspoon oregano
½ teaspoon cumin
4 tablespoons Oil
4 tablespoons Butteroptional
1 teaspoon Salt
1 tablespoon vinegar
Los Moros y Cristianos is a traditional Cuban dish. The main ingredients, rice and black beans, come together to make one of the most popular delicacies oo the island.
Its name, Los Moros y Cristioanos, has its origin in a historical event. Centuries ago the Spaniards used to call the inhabitants of the Arab towns Moors. The Arabs, who dominated the territory that Spain today occupies, introduced a gastronomy in which rice predominates.
For several centuries, the Spanish, who were Christian, fought to regain their territory and after a long struggle, the Christians came to dominate the Moors and expelled them.
The name of this Antillean dish alludes to this precise historical moment in which the confrontation between Moors and Christian took place; the two sides are represented in the two ingredients: rice and beans.
How to Make Los Moros y Cristianos:
- Soak the beans for 24 hours in lots of cold water. Rinse thoroughly.
- Put the beans, half the salt, the bay leaf, one of the peppers, and 5 cups (1,25 l) of water in a large pot, and cover and cook until they soften. Cook covered on a low-medium heat for 1 and a half hours. The beans should be tender but not mushy.
- Drain the beans and set aside 2 cups (1000 ml) of their cooking water. If there is not quite a liter, add more water to make it up.
- Sauté the onion and chili pepper in oil, then add half the garlic, which should be crushed with roasted oregano and cumin.
- Add the beans, the washed rice and the bean water, and the rest of the salt.
- Cook over a high heat until it boils, then turn down to medium and cook until the rice softens and is shelled.
- Pour in the vinegar.
- Fry the remaining crushed garlic in the butter until golden brown. Gradually remove it and the butter, pouring it into the rice. Stir well to coat it all in butter.