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Cuban Black Beans and Rice (Moros y Cristianos)

  • 30minutes

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Source: www.closetcooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 1 medium onion, diced

  3. 1 bell pepper or banana pepper or cubanelle, diced

  4. 2 cloves garlic, chopped

  5. 1 teaspoon cumin, toasted and ground

  6. 1 teaspoon oregano

  7. 2 (15 ounce) cans black beans, drained and rinsed

  8. 1/2 cup water or ham broth or chicken broth or chicken stock

  9. salt and pepper to taste

  10. 1 tablespoon cider vinegar

  11. 1/4 cup cilantro, chopped

  12. 2 cups cooked rice

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pan over medium-high heat, add the onion and pepper and cook until tender, about 7-10 minutes.

  2. Add the garlic, cumin and oregano and cook until fragrant, about a minute.

  3. Add the beans and water, bring to a boil, reduce the heat and simmer for 10 minutes.

  4. Season with salt and pepper to taste, mix in the vinegar and cilantro, optionally mash 1/4 of the beans to make it creamy and served over steamed rice.

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