Moros y Cristianos (Black Beans and Rice)

Moros y Cristianos Recipe | Cuban Black Beans & Rice with Crispy Edges

Every Sunday my abuela would pull out her big black pot and start the ritual that smelled like home: the sizzle of onions hitting hot oil, the earthy whisper of cumin, and that deep, comforting aroma of beans slowly giving up their soul. She called it “Moros y Cristianos”—Moors and Christians—because the dark beans and fluffy white rice sit side by side like old rivals finally making peace. I remember standing on a wobbly stool, watching her ladle beans into the pot, the steam curling up like a lazy cat. “Patience, mija,” she’d say, “good beans take time, just like good stories.” If your beans ever turn out mushy or your rice sticks together, trust me, I’ve been there—once I used a cheap can of beans and ended up with a flavorless mush that even my cat walked away from. The secret? Use good-quality dried beans, soak them overnight, and let the broth do the work.

This dish is Cuba’s comfort food, born from the island’s Spanish and African roots. The beans represent the Moors, the rice the Christians, and together they create something richer than the sum of their parts. I’ve added a few tricks over the years—like a splash of vinegar at the end to brighten the beans, and a quick sear of the finished rice in the skillet for that coveted crispy crust. It’s not fancy, but it’s honest, hearty, and perfect with a side of fried plantains and a cold beer on a hot afternoon.

Instructions

1. Rinse the beans, then soak them overnight in plenty of water. Drain and set aside.
2. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic; sauté until softened, about 5 minutes.
3. Stir in cumin and oregano, cooking for another minute until fragrant.
4. Add the soaked beans, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer, partially covered, for 1–1½ hours, or until beans are tender. Season with salt and pepper.
5. While beans cook, rinse the rice under cold water until water runs clear. Drain well.
6. When beans are done, remove the bay leaf and stir in the rice, spreading it evenly over the beans—don’t stir.
7. Cover the pot and simmer on low for 20 minutes, or until the rice is cooked through and liquid is absorbed.
8. Turn off the heat and let it sit, covered, for 10 minutes. Then fluff the rice gently.
9. For that extra crunch, heat a splash of oil in a skillet over medium‑high heat. Add a spoonful of the rice‑bean mixture and press flat. Cook 2–3 minutes per side until golden and crisp. Serve the rest of the pot alongside.
10. Garnish with fresh cilantro if you like, and enjoy with a side of sweet plantains.