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Quick Home-Style Moros y Cristianos

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Quick Home-Style Moros y Cristianos
Prep: 18min Cook: 27min Serves: 4 Beginner
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A convenient and flavorful version of the Cuban classic using canned beans for a fast weeknight meal without sacrificing the traditional sofrito foundation.

Ingredients

  • 2 slices Bacon-chopped
  • 1 medium Yellow onion-diced
  • 1 medium Green bell pepper-diced
  • 4 cloves Garlic-minced
  • 1 can Black beans-with liquid
  • 1 1/2 cups Long grain white rice-rinsed
  • 1 1/2 cups Chicken broth
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 tbsp Olive oil
  • 1 tsp Salt

Instructions

  1. In a large pot or Dutch oven, heat the Olive oil over medium heat and add the Vegetables and Pork ingredients.
  2. Sauté the bacon, onion, and bell pepper until the vegetables are softened and the bacon has rendered its fat, about 8 minutes. Stir in the garlic and cook for 1 additional minute.
  3. Add all Beans and Rice ingredients to the pot, including the liquid from the canned beans and the chicken broth.
  4. Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
  5. Simmer for 20 minutes or until the rice is tender and the liquid is fully absorbed.
  6. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

Traditional Dried Bean Moros y Cristianos

An authentic approach using dried black beans and salt pork for a richer texture and deeper color, featuring a deglazed sofrito with dry sherry.

Ingredients

  • 1 cup Dried black beans-picked and rinsed
  • 4 cups Water
  • 2 total Bay leaves
  • 2 oz Salt pork-cubed small
  • 1 large Green bell pepper-finely diced
  • 1 large Red onion-finely diced
  • 6 cloves Garlic-mashed into a paste
  • 1/4 cup Dry sherry
  • 2 cups Extra long grain white rice
  • 1 tbsp Ground cumin-toasted
  • 1 tsp Dried Mexican oregano
  • 2 tbsp Extra virgin olive oil
  • 2 tsp Kosher salt

Instructions

  1. Place Bean Prep ingredients in a pot and bring to a boil. Reduce heat and simmer until beans are tender but not falling apart, approximately 60 to 90 minutes. Strain beans, reserving 3 cups of the black cooking liquid.
  2. In a wide, heavy pot, heat the extra virgin olive oil and add the salt pork from the Sofrito group. Render the fat until the pork is golden brown.
  3. Add the onion and green pepper from the Sofrito group and cook until translucent. Add the garlic paste and cook for 2 minutes, then deglaze the pan with the dry sherry, scraping up any browned bits.
  4. Stir in the toasted rice from the Rice and Seasoning group, coating the grains in the fat for 2 minutes.
  5. Add the cooked beans, the reserved black bean liquid, the cumin, oregano, and salt. Bring to a boil.
  6. Cover tightly, reduce heat to the lowest setting, and cook for 20 minutes. Turn off the heat and let sit for 10 minutes before removing the lid and fluffing.

Equipment

  • Large heavy pot with tight lid, fine-mesh strainer

Artisanal Heirloom Moros y Cristianos

An elevated interpretation featuring heirloom black turtle beans, rendered duck fat, and a finishing drizzle of garlic-infused mojo oil and aged sherry vinegar.

Ingredients

  • 1 cup Heirloom black turtle beans-soaked 8 hours
  • 1 oz Jamon Iberico scraps
  • 1 bunch Cilantro stems-tied with twine
  • 1 total Poblano pepper-charred and halved
  • 3 tbsp Rendered duck fat
  • 2 large Shallots-minced
  • 1 large Cubanelle pepper-finely minced
  • 8 cloves Confit garlic-mashed
  • 1 tsp Smoked paprika-Pimenton de la Vera
  • 2 cups Valencia rice
  • 1 tbsp Aged sherry vinegar
  • 1 total Lime zest-finely grated
  • To taste Maldon sea salt

Instructions

  1. Simmer the Bean Infusion ingredients in 5 cups of water until beans are perfectly tender. Strain and reserve the dark, aromatic liquor, discarding the cilantro stems and poblano.
  2. In a wide paella pan or heavy shallow pot, melt the duck fat from the Gourmet Sofrito group. Sauté the shallots and cubanelle pepper until deeply caramelized.
  3. Add the confit garlic and smoked paprika, stirring for 30 seconds until fragrant.
  4. Incorporate the Valencia rice from the Rice and Finish group, toasting the grains until they smell nutty and appear translucent at the edges.
  5. Measure 3.5 cups of the reserved bean liquor and add to the rice along with the cooked beans. Bring to a simmer over medium-high heat.
  6. Reduce heat to low, cover with a parchment paper cartouche and a lid, and cook for 18 minutes. Remove from heat and allow to rest for 12 minutes.
  7. Just before serving, fold in the aged sherry vinegar and lime zest from the Rice and Finish group. Season with Maldon sea salt.

Equipment

  • Wide shallow heavy-bottomed pan, parchment paper, fine-mesh strainer