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Moors and Christians

Popular at Cuban restaurants, this dish of rice and beans has a name that recalls the historical European conflict between Muslims and Christians. Called Moros y Cristianos in Spanish, the “Moors,” or African Muslims, are the beans, and the “Christians” are the rice. The color contrast in the dish represents racial and cultural differences. Prepared with a sofrito sauce of onions, garlic, and bell pepper, Moors and Christians is made with a heavily-seasoned sauce. The dish—also popular throughout the Caribbean and Brazil—was brought to the southern United States by Cuban immigrants in the late 1900s.

Recipe Servings: 8

Prep Time
20 minutes
+ 10 minutes resting
Cook Time
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 8 oz dried black beans
  • 1 medium yellow onion, peeled
  • 1 medium green bell pepper, cored, seeded, and halved
  • 6 caribbean sweet peppers (ajíes dulces) or 1 cubanelle pepper
  • 1 ham hock (optional)
  • 2 cups long-grain rice
  • 2 Tbsp extra-virgin olive oil
  • 4 oz slab bacon, diced
  • 1 medium yellow onion, finely chopped (about 1¼ cups)
  • 1 medium green bell pepper (about 1 cup), cored, seeded, deveined, and finely chopped 
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 Tbsp distilled white vinegar
  • 1 Tbsp dry sherry
  • 2 tsp salt

Directions

  1. Prepare the beans by rinsing and picking over well.
  2. In a medium, heavy-bottomed pot, place the beans and cover them with 2½ quarts water.
  3. Add the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using.
  4. Bring to a boil over high heat, then lower heat to medium and simmer, uncovered, for about 2 hours, until the beans are tender.
  5. Reserving 4 cups of the cooking liquid, drain and discard vegetables and ham hock.
  6. In a medium bowl, place the rice and cover with cold tap water.
  7. Swirl, then drain, repeating as necessary until the water runs clear.
  8. Drain rice well over a sieve or strainer.
  9. In a heavy-bottomed pot, heat oil over medium heat.
  10. Add the diced bacon and cook about 3 minutes.
  11. Add the onion, green pepper, cumin, oregano, and bay leaf, and cook an additional 5 minutes, until the onion has softened and become translucent.
  12. Stir in the rice and add the beans and the reserved bean cooking liquid.
  13. Stir in the vinegar, sherry, and salt, and adjust seasonings as needed.
  14. Cook, uncovered, until most of the liquid has been absorbed and small craters have formed on the surface of the rice.
  15. Fluff slightly with a fork, then reduce the heat to the lowest possible setting and cook, tightly covered, for 20 minutes.
  16. Remove from heat and let cool, uncovered, for 10 minutes before serving

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