Moros y cristianos (Cuban black beans and rice)
Moros y cristianos is a Cuban dish that combines black beans (the titular "Moors") with medium-grain white rice (the "Christians"). The title of the dish is a reference to the Umayyad rule of the Iberian peninsula from the 8th to the 15th centuries A.D.
The dish begins with a sofrito of onion, garlic, and green bell pepper, and the rice and beans are then cooked together in some of the beans' cooking water. Some rice and bean dishes involve cooking them separately, but the implied harmony of the combined simmering is part of the concept of this dish.
Recipe under the cut!
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Ingredients:
For the beans:
1 cup (190g) dried black beans, soaked overnight
1/2 small onion
2 cloves garlic, peeled and crushed
1 Mediterranean bay leaf (laurel)
For the recaito:
1/4 cup extra virgin olive oil
1 tsp cumin seeds
1 large white onion, minced
4 cloves garlic, chopped
1 large green bell pepper (ají / pimiento verde), minced
1 Mediterranean bay leaf (laurel)
1/2 tsp dried oregano, or 1 sprig fresh oregano
Ground black pepper, to taste
For the dish:
2 cups (400g) medium-grain white rice
2 cups + 2 Tbsp black bean cooking liquid
1 1/2 tsp table salt, or to taste
1 Tbsp white wine vinegar (or substitute sherry or balsamic vinegar)
Vinegar is not always included in moros y cristianos, but I like the lift that it gives to the dish. Cuban recipes usually call for white wine vinegar; Spanish ones are more likely to call for sherry vinegar.
For the "bacon" (optional):
1/4 cup (9g) bò lát chay
1 tsp vegetarian 'beef' stock concentrate
Water to cover
3 Tbsp neutral oil, or non-dairy margarine
The bacon sometimes included in moros y cristianos is rendered so that the fat can flavor the rest of the dish; a vegetarian replacement won't act the same way, so it can readily be omitted unless it is desired as a textural element. You can also use any other vegetarian bacon replacement.
Bò lát chay is a Vietnamese protein that can be found at an Asian grocery store; it may also be labelled "vegetarian sliced bean curd," "textured soy bean protein," "vegetarian food," "vegan beef slices," or something similar.
If you don't have imitation beef stock concentrate, use vegetable broth with a dash of soy sauce instead of water.
Instructions:
1. Heat water to near-boiling in a small pot and whisk in stock concentrate. Add bò lát chay and allow to soak until reconstituted, about 10 minutes.
2. Raise heat to high to bring to a boil, then lower to a fast simmer. Allow to cook until all water has evaporated.
3. Heat oil in a frying pan and fry bò lát chay, turning once, until seared on both sides and as crisp as desired. Allow to cool slightly. (You can also do this by adding oil to the same pot you simmered the bò lát chay in, if it's large enough for them to fit in a single layer.)
4. Dice the bò lát chay and set aside.
For the beans:
1. Soak beans in enough cool water to cover by several inches overnight; or, quick soak by placing them in a pot with enough water to cover, bringing the water to a boil, removing the pot from heat, and soaking for an hour. Drain.
2. Add beans, onion, garlic, bay leaf, and water to cover and bring to a boil. Lower heat to simmer and cook for 1-2 hours, until beans are tender. Drain and remove onion, garlic, and bay leaf; reserve cooking liquid.
For the bacon:
1. Heat water to near-boiling in a small pot and whisk in stock concentrate. Add bò lát chay and allow to soak until reconstituted, about 10 minutes.
2. Raise heat to high to bring to a boil, then lower to a fast simmer. Allow to cook until all water has evaporated.
3. Heat oil in a frying pan and fry bò lát chay, turning once, until seared on both sides and as crisp as desired. Allow to cool slightly. (You can also do this by adding oil to the same pot you simmered the bò lát chay in, if it's large enough for them to fit in a single layer.)
4. Dice the bò lát chay and set aside.
For the dish:
1. Heat 1/4 cup olive oil on medium. Add cumin seeds and bay leaf and fry for 30 seconds, until fragrant.
2. Add onion, garlic, peppers, and oregano and cook, stirring often, until onion is golden brown. Add black pepper and rice and stir to combine. Toast for 2 minutes.
3. Add beans, bean cooking water, and salt. Bring to a boil and stir. Cover and cook on low for 15 minutes, or until rice is done. If the rice is not cooked at the end of this time, add another few tablespoons of water and cook for another few minutes.
4. Add vinegar and ‘bacon’ and stir to combine. Taste and adjust salt and vinegar. Serve warm.
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Black Bean Stew
Coarsely chop 1 red onion, 1 red pepper, and 1 green (or cubanelle) pepper and peel 7 garlic cloves*. Place in a food processor and finely chop (don't purée!).
Transfer half to a pot (freeze the remainder to use another time - or double up on the recipe), drizzle with 1 tbsp olive oil, and cook for 10 minutes on medium heat until soft.
Add 1/2 tsp each of dried oregano, smoked (or regular) paprika and cumin and stir to combine.
Add 1 tbsp chipotle in adobe paste, 20g dark chocolate (grated), 200ml canned tomatoes (or passata), and a tin (400g) of black beans (including the liquid). Stir and cook on a simmer for around 20 minutes.
Season with salt to taste.
Serve with rice.
* Optional: add a bunch of fresh coriander (chopped) to the food processor.
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