← Back to Search Results
Caribbean, Latin American
 “Christians and Moors” (Black Beans and Rice)

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(Cristianos y Moros)

“Cristianos y Moros” refers to the white and black colors of the dish, which relate to the skin colors of the Christians and Moors in history and legend.

Yield: Serves 4 to 6

Ingredients

  • 1 pound dried black beans, rinsed and picked over
  • ½ cup sofrito (below)
  • 2 quarts plus 2½ cups water
  • 2 medium Russet potatoes (about 10 ounces), peeled and cut into 1-inch pieces
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup long grain rice
  • 2 tablespoons unsalted butter or achiote oil

Achiote Oil:

  • 1 cup olive oil
  • 3 tablespoons annatto seeds (available in Latin American groceries)

Sofrito:

  • 1/3 cup achiote oil (see above)
  • 1 medium onion, chopped
  • 1 head garlic, cloves crushed and peeled
  • 1 medium green bell pepper, seeded and chopped
  • 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 bay leaf, finely crumbled
  • ½ cup chopped fresh parsley

Directions

1. In a large saucepan, combine the black beans with enough water to cover by 1 inch; bring to a boil over high heat. Boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or soak the beans overnight in a large bowl with enough cold water to cover by 3 inches.) Drain well.

2. Make the achiote oil: In a small saucepan, cook the oil and annatto seeds over low heat just until the mixture turns bright red, about 4 minutes. Do not let the mixture get too hot and overcook—it will go past the dark red stage and lighten in color and decrease in flavor. Longer steeping does not mean better flavor in this case, so it is best to underestimate your cooking time. Strain the achiote oil into a small jar, discarding the seeds. Cool completely, cover, and store indefinitely in the refrigerator.

3. Make the sofrito: Heat the 1/3 cup achiote oil in a medium skillet. Add the onion, garlic, bell pepper, oregano, cumin, salt, and bay leaf. Cook over medium-low heat, stirring often, until well softened, about 10 minutes. Stir in the parsley. Cool completely, transfer to a small jar or bowl, cover, and store for up to 2 weeks in the refrigerator.

4. In a large saucepan, cook the sofrito over medium-high heat, stirring often, until sizzling, about 1 minute. Add the drained beans, 2 quarts water, and potatoes, and bring to a boil. Reduce the heat to medium-low, cover tightly, and cook until the beans are tender, about 45 minutes. (If the beans are soupy, increase the heat to medium-high and uncover the pan. Cook, stirring often, until the liquid has reduced to the desired consistency.) Stir in ½ teaspoon of the salt and the pepper.

5. Meanwhile, bring the remaining 2½ cups water and ½ teaspoon salt to a boil in a medium saucepan. Add the rice and butter, reduce the heat to medium-low, and cook, covered tightly, until the rice is tender and the liquid is absorbed, about 20 minutes.

6. Serve the black beans and rice together as a side dish. Spoon out each serving of rice and top it with black beans.

Notes

Like arroz con gandules, black beans and rice abound in Latin American kitchens. The eating of legumes and rice together is nutritious whether or not you eat meat, as the bean/rice combination replaces the complete protein missing in diets with little or no meat. How fortunate that beans and rice are so great together, as well as being so healthy!


© 1991 Eric V. Copage

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

578kcal (29%)
121mg (12%)
27mg (45%)
13mcg RAE (0%)
1497mg
156mg
20g
3g
14g
86g
0mg (0%)
497mg (21%)
3g (13%)
18g (28%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
new-american-table New American Table
by Marcus Samuelsson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?