Cuban Black Beans and Rice (Moros y Cristianos) from Closet Cooking

A tasty Cuban style black beans and rice that is good as a side dish or a meatless main.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 1 bell pepper or banana pepper or cubanelle, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 teaspoon oregano
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1/2 cup water or broth
  • salt and pepper to taste
  • 1 tablespoon cider vinegar
  • 1/4 cup cilantro, chopped
  • 2 cups cooked rice
  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.

Tip: Add ham or bacon for an extra kick of flavour.