Cuban-Style Black Beans and Rice

Cuban-Style Black Beans and Rice, also known as “moros y cristianos,” is a flavorful and satisfying dish that brings together the delicious combination of black beans and rice. This Cuban classic stands out from other bean and rice dishes due to its unique cooking method, where the rice is cooked in the concentrated liquid left over from cooking the beans. The result is rice that is infused with the rich flavors of the black beans, creating a delectable and aromatic dish. In this recipe, we add a traditional sofrito of sautéed garlic, bell pepper, and onion to enhance the beans’ aromatic flavor further. Lightly browning the sofrito with spices and tomato paste adds complexity to this simple yet delicious meal. Baking the rice and beans in the oven ensures a perfectly cooked and tender dish without the risk of a crusty bottom forming on the stovetop.

SERVES 6 TO 8

INGREDIENTS:

• Salt
• 1 cup dried black beans, picked over and rinsed
• 2 large green bell peppers, halved, stemmed, and seeded
• 1 large onion, peeled and halved crosswise
• 1 head garlic (5 cloves minced, remaining head halved crosswise and left unpeeled)
• 2 bay leaves
• 2 tablespoons vegetable oil
• 4 teaspoons ground cumin
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 tablespoon tomato paste
• 1½ cups long-grain white rice, rinsed
• 2 tablespoons red wine vinegar
• 2 scallions, sliced thin
• Lime wedges

INSTRUCTIONS:

1. Soak the Black Beans: Dissolve 1½ tablespoons salt in 2 quarts of cold water in a large container. Add the black beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse the beans well.
2. Cook the Black Beans: In a Dutch oven, combine the drained beans, 4 cups of water, 1 bell pepper half, 1 onion half (with the root end), halved garlic head, bay leaves, and 1 teaspoon of salt. Bring to a simmer over medium-high heat, cover, and reduce the heat to low. Cook until the beans are just soft, which typically takes around 30 to 40 minutes.
3. Drain the Beans: Discard the pepper, onion, garlic, and bay leaves. Drain the beans in a colander set over a large bowl, reserving 2½ cups of the bean cooking liquid. If you don’t have enough cooking liquid, add water as needed to measure 2½ cups. Do not wash the pot.
4. Prepare the Sofrito: Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Cut the remaining bell peppers and onion into 2-inch pieces and pulse them in a food processor until chopped into rough ¼-inch pieces, about 8 pulses, scraping down the sides of the bowl as needed.
5. Cook the Sofrito: Add oil to the now-empty pot and heat it over medium heat until shimmering. Add the processed peppers and onion, ground cumin, oregano, and tomato paste. Cook, stirring often, until the vegetables are softened and beginning to brown, which usually takes about 10 to 15 minutes. Stir in the minced garlic and cook until fragrant, which takes about 1 minute. Add the rice and cook for an additional 30 seconds.
6. Combine and Bake: Stir in the cooked black beans, reserved bean cooking liquid, red wine vinegar, and 1½ teaspoons of salt. Increase the heat to medium-high and bring the mixture to a simmer. Cover the pot, transfer it to the preheated oven, and cook until the liquid is absorbed, and the rice is tender, typically around 30 minutes. Fluff the rice with a fork and let it rest, uncovered, for 5 minutes. Serve the Cuban-Style Black Beans and Rice with sliced scallions and lime wedges for a delightful and flavorful meal.

With its rich flavors and unique cooking method, Cuban-Style Black Beans and Rice is a comforting and satisfying dish that will transport your taste buds to the vibrant and flavorful world of Cuban cuisine. Enjoy this classic recipe as a delightful main course or a flavorful side dish to complement your favorite Cuban-inspired meals.