Moros y Cristianos (black beans and white rice)

Moros y Cristianos is a Cuban dish of black beans (Moors) and white rice (Christians).

In some versions, the rice and beans are cooked together – resulting in visually unappealing (though tasty) gray rice. I prefer to keep the rice and beans separate until the last moment to maintain the contrast of colours.

I reheat leftover rice and beans separately while I cook the onion and peppers, then stir it all together just before serving. Dressed with a splash of vinegar or lime juice, and a dash of hot sauce it makes a very satisfying lunch.

I first encountered the dish in David Cohlmeyer’s The Vegetarian Chef, and have made his meat-free version ever since.

Moros y Cristianos
(serves 2)

• 1 cup cooked black beans (0r one 400g tin)
• 1 1/2 cups cooked white rice
• 1 Tb sunflower oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 a red pepper, diced
• 1/2 tsp oregano
• salt and pepper
• chopped coriander, to serve

1. Reheat the black beans and rice separately (on the stove or in the microwave).
2. Heat the oil in a small frying pan over a medium flame. Add the onion and cook for a few minutes, until it starts to soften.
3. Add the garlic, red pepper and oregano and cook a few minutes more.
4. Fold the beans, rice and sautéed vegetables together gently. Season with salt and pepper and garnish with chopped coriander.

Tags: black beans, Central American food, dairy-free, gluten-free, red peppers, rice, vegan, vegetarian