Name: Cuban Black Beans and Rice (Moros y Cristianos) (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
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

Recipe tier

¼ cup Heirloom black turtle beans
¼ oz Jamon Iberico scraps
¼ bunch Cilantro stems
¼ total Poblano pepper
1 tbsp Rendered duck fat
¾ large Shallots
¼ large Cubanelle pepper
2.5 cloves Confit garlic
¼ tsp Smoked paprika
¾ cups Valencia rice
¼ tbsp Aged sherry vinegar
¼ total Lime zest
to taste Maldon sea salt

Equipment

Instructions

🎙️ Cook with voice coach

1. Soak heirloom black turtle beans for 8 hours. Drain and rinse. Tie cilantro stems with twine.
2. Char 1 poblano pepper over an open flame or under a broiler until skin is blackened. Place in a bowl, cover, and let steam for 10 minutes. Remove stem, seeds, and skin, then halve.
3. In a wide paella pan or heavy shallow pot, melt 3 tbsp rendered duck fat. Sauté 2 large minced shallots and 1 large finely minced cubanelle pepper until deeply caramelized, about 15 minutes.
4. Add 8 mashed confit garlic cloves and 1 tsp smoked paprika (Pimenton de la Vera), stirring for 30 seconds until fragrant.
5. Incorporate 2 cups Valencia rice, toasting the grains until they smell nutty and appear translucent at the edges, about 3 minutes.
6. Measure 3.5 cups of the reserved bean liquor (from step 1, after simmering beans with 1 oz Jamon Iberico scraps, cilantro stems, and poblano) and add to the rice along with the cooked beans. Bring to a simmer over medium-high heat.
7. Reduce heat to low, cover with a parchment paper cartouche and a lid, and cook for 18 minutes.
8. Remove from heat and allow to rest, covered, for 12 minutes.
9. Just before serving, gently fold in 1 tbsp aged sherry vinegar and the finely grated zest of 1 lime. Season with Maldon sea salt to taste.