Black Beans and Rice (Moros y Cristianos) Recipe

Name: Black Beans and Rice (Moros y Cristianos)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried black beans (1 1/4 cups), picked over and rinsed; 2 teaspoons dried oregano; 6 bay leaves; 2 tablespoons lard; 3/4 pound sliced bacon, cut into 1/2-inch dice; 1 white onion, finely chopped; 1 tablespoon minced garlic; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 cups long-grain rice; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper

Servings: persons

1/2 pound dried black beans (1 1/4 cups), picked over and rinsed
2 teaspoons dried oregano
6 bay leaves
2 tablespoons lard
3/4 pound sliced bacon, cut into 1/2-inch dice
1 white onion, finely chopped
1 tablespoon minced garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups long-grain rice
1 teaspoon salt
1/2 teaspoon freshly ground pepper

1
In a large saucepan, combine the beans with 1 teaspoon of the oregano, 3 of the bay leaves and cold water to cover by 2 inches (about 10 cups) and bring to a boil.
2
Cover partially and simmer over moderately low heat until the beans are half cooked, about 35 minutes; the beans should be slightly chalky.
3
Drain the beans, reserving the cooking liquid.
4
Discard the bay leaves.
5
Preheat the oven to 350.
6
Heat the lard in a large heavy casserole.
7
Add the bacon and cook over moderate heat, stirring frequently, until crisp, about 15 minutes.
8
Drain off all but 1/3 cup of fat from the casserole.
9
Add the onion, garlic, cumin, coriander and the remaining 1 teaspoon of oregano and 3 bay leaves.
10
Cook over moderately low heat, stirring often, until the onion is softened and very fragrant, about 10 minutes.
11
Add the rice to the casserole, stirring to thoroughly coat the grains with fat.
12
Measure the reserved bean cooking liquid and, if necessary, add enough water to make 4 cups.
13
Add the liquid to the casserole along with the cooked black beans.
14
Season with salt and pepper and bring to a simmer.
15
Cover tightly and bake for 30 minutes, or until the rice and beans are tender and the liquid has been absorbed.
16
Discard the bay leaves before serving.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound dried black beans (1 1/4 cups), picked over and rinsed, 2 teaspoons dried oregano, 6 bay leaves, 2 tablespoons lard, and more.

Yes, Black Beans and Rice (Moros y Cristianos) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Beans and Rice (Moros y Cristianos)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions