Cuban Beans and Rice (Moros y Cristianos)

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Democracy Dies successful Darkness

4.3 (24)

By Becky Krystal

In this mentation of Cuban beans and rice, utilizing the legume cooking liquid to navigator the atom creates an inky hue and earthy spirit that is the perfect foil to the brighter flavors imparted by the vinegar and oregano. Sauteed bacon doesn't wounded either.

Chef and cookbook writer Maricel Presilla says the crockery is typically served arsenic a side, but we've been much than blessed to devour a vessel for a satisfying main course.

The cilantro and lime are not traditionally Cuban, truthful they're an optional garnish.

Adapted from "Gran Cocina Latina," by Maricel Presilla (W.W. Norton, 2012).

Ingredients

For the beans

8 ounces (1 1/4 cups) dried achromatic beans, rinsed and picked implicit to region debris
10 cups water
1 mean onion, halved
1 mean greenish doorbell capsicum (seeds and ribs discarded), halved
1 cubanelle capsicum (whole)

For the dish

About 13 ounces (2 cups) long-grain rice
2 tablespoons extra-virgin olive oil
4 ounces slab oregon thick-cut bacon, diced
1 mean yellowish onion, finely chopped
1 mean greenish doorbell capsicum (seeds and ribs discarded), finely chopped
1 spoon crushed cumin, oregon much arsenic needed
1 spoon dried oregano, oregon much arsenic needed
1 bay leaf
2 tablespoons sherry vinegar (may substitute achromatic distilled vinegar), oregon much arsenic needed
2 teaspoons salt, oregon much arsenic needed
Cilantro leaves, for garnish (optional)
Lime wedges, for serving (optional)

Nutritional Facts

Per serving

Calories
360
Fat
9 g
Saturated Fat
3 g
Carbohydrates
57 g
Sodium
690 mg
Cholesterol
10 mg
Protein
11 g
Fiber
8 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Gran Cocina Latina," by Maricel Presilla (W.W. Norton, 2012).

Tested by Becky Krystal.

Published January 8, 2019

Updated March 16, 2026