Moros y Cristianos/Arroz Congri (Cuban Black Beans + Rice)

Ingredients

• 170 gdried black beans
• 1.9 litres, dividedwater
• 3 slicesthick-cut bacon (reserve the bacon fat)
• 75 gdiced green pepper
• 1 smallonion, diced
• 2 clovesgarlic, minced
• 185 guncooked long-grain rice
• 355 mlcooking liquid from softening the beans
• ½ teaspoonground cumin
• ½ teaspoondried oregano
• 1bay leaf
• to tastesalt and pepper
• 3 slicesthick-cut bacon (reserve the bacon fat)
• 75 gdiced green bell pepper
• 1 smallonion, diced
• 2 clovesgarlic, minced
• 185 guncooked long-grain rice
• 425 gcanned black beans (with their liquid)
• 240 mlwater
• ½ teaspoonground cumin
• ½ teaspoondried oregano
• 1bay leaf
• to tastesalt and pepper
• to serveCuban roast pork
• to serveyuca con mojo

Instructions

1. 1

   Soak the beans

   For the traditional method, put the dried black beans in a large pot with 710 ml of the water. Cover and leave to soak overnight; reserve the remaining 1.2 litres of water for the next day.

2. 2

   Cook the beans

   The next day, drain the beans, return them to the pot and add 1.2 litres of fresh water. Bring to the boil and cook for 60 minutes, stirring frequently.

3. 3

   Check the beans

   Keep an eye on the water level so the beans do not dry out. If they absorb the water too quickly, add 240 ml of water; test a few by pressing them with the back of a spoon to check they have softened.

4. 4

   Reserve cooking liquid

   After 60 minutes, transfer the softened beans to a bowl with 355 ml of their cooking liquid. Set aside.

5. 5

   Crisp the bacon

   For either method, fry the bacon in a Dutch oven until fully cooked and crisp, keeping the fat in the pot. Drain the bacon on a paper-towel-lined plate, roughly chop it and set aside.

6. 6

   Cook the sofrito

   Using the same pot and bacon fat, sauté the green pepper and onion for 2–3 minutes for the traditional method or about 3 minutes for the canned-bean method. Add the garlic and cook for 30 seconds.

7. 7

   Add the rice

   For the traditional method, add the rice, softened beans and 355 ml of their cooking liquid. For the quick method, add the rice, canned beans with their liquid and 240 ml of water. For either version, add the cumin, oregano, bay leaf, salt and pepper.

8. 8

   Simmer covered

   Cover the pot, lower the heat to a simmer and cook for 30 minutes. Do not lift the lid during this time; the trapped steam cooks the rice.

9. 9

   Finish the rice

   After 30 minutes, remove the lid and stir well to stop the rice sticking to the bottom. Cook uncovered for another 5–10 minutes, until the rice is fluffy and cooked.

10. 10

    Rest and serve

    Take the pot off the heat, cover it and leave it for another 5–10 minutes. Fluff the rice with a fork, stir in the chopped bacon and serve.

What are Moros y Cristianos?

Moros y Cristianos is a Cuban rice-and-black-bean dish whose name refers to its contrasting dark beans and pale rice. It is closely associated with Cuban home cooking and is served as a side alongside meat or other substantial dishes.

This version builds flavour with bacon, green pepper, onion, garlic and warm spices. It offers two approaches: soften dried beans first, or use canned beans for a quicker pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 252 calories, 9g protein, 37g carbs, 8g fat.

Rice supplies most of the carbohydrates, while bacon and its cooking fat contribute much of the fat; black beans add both carbohydrates and protein. Pair a serving with a vegetable side, and choose the dried- or canned-bean method according to the time you have.

Choose your bean method

Dried beans: soaking them overnight and simmering until soft gives you both tender beans and the cooking liquid used to cook the rice. Allow for the extra soaking time, which is not included in the stated cooking time.

Canned beans: use the beans with their canning liquid and add the specified water. This skips the soaking and softening stages, but the rice still needs its covered simmer.

Build flavour in the pot

Bacon fat: cooking the pepper and onion in the reserved fat gives the sofrito a savoury base. Keep the cooked bacon aside until the rice is done so it can be stirred in at the end.

Aromatics: the garlic cooks briefly after the pepper and onion, while cumin, oregano and bay leaf season the rice and beans together.

Keep the lid on

Covered simmer: leave the lid in place for the full 30 minutes so steam can cook the rice. Resist the temptation to check or stir during this stage.

Final cook: after the covered simmer, stir the pot and cook uncovered for 5–10 minutes. The rice should be fluffy and cooked through before you take it off the heat.

Rest before serving

Covered rest: leave the pot off the heat with its lid on for another 5–10 minutes. This gives the rice a final chance to settle before you fluff it with a fork.

Bacon finish: fold the chopped bacon through just before serving to keep its crisp texture more distinct.

What to serve alongside

Cuban roast pork: its savoury, roasted flavour makes a hearty partner for the bean-and-rice side.

Yuca con mojo: serve it alongside for a meal with another Cuban classic, or offer the rice with a simple main of your choice.

Recipe notes & tips

• For the dried-bean version, start soaking the beans the night before you plan to cook.
• Check the dried beans during their 60-minute simmer and add the specified extra water if the pot is drying out.
• Keep the lid closed for the entire 30-minute covered simmer so the steam stays in the pot.
• Use a gentle simmer for the covered rice stage rather than a vigorous boil.
• Stir thoroughly after removing the lid to loosen rice from the bottom of the pot.
• Add the chopped bacon after the resting time to retain some of its crispness.

Variations

• Use canned beans: follow the quick method with the beans and their canning liquid.
• Use dried beans: soak them overnight, soften them, and measure out the cooking liquid as directed.
• Serve with pork: pair the rice and beans with Cuban roast pork for a fuller meal.
• Add yuca con mojo: offer it alongside as another Cuban side.
• Adjust the seasoning: add salt and pepper to taste, keeping the stated cumin and oregano amounts.

Common mistakes to avoid

• Discarding the bacon fat: keep it in the pot to sauté the pepper and onion.
• Letting dried beans run dry: monitor the water during their simmer and add 240 ml if needed.
• Opening the lid too soon: keep it closed throughout the 30-minute rice simmer.
• Skipping the post-simmer stir: stir well after uncovering to help prevent sticking.
• Leaving out the rest: keep the pot covered off the heat for 5–10 minutes before fluffing.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions