Moros Y Cristianos
Ingredients
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- 16 ounces dried black beans – picked over and rinsed
- 12 cups water
- 2 leaves bay
- 3 tbsp olive oil
- 1 1/2 cups onion – finely chopped (~2 medium onions)
- 1 cup green bell pepper – finely chopped (~1 medium green bell pepper)
- 6 cloves garlic – finely chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups long-grain white rice – rinsed until water runs clear
- 2 1/2 tsp kosher salt – divided; more to taste
- 1/2 tsp ground black pepper
- 1 tbsp white vinegar
Instructions
1. Pick over and rinse the dried black beans.
2. Combine beans, bay leaves, and 12 cups water in a large pot. Bring to a rolling boil over high heat for 2 minutes, then cover, remove from heat, and let stand 1 hour (quick soak).
3. Return the pot to medium-low heat and simmer uncovered until the beans are just tender but still hold their shape, 45–60 minutes.
4. Set a strainer over a bowl and drain the beans, reserving 4 cups of the bean cooking liquid. Leave the bay leaves with the beans.
5. In the same pot, heat the olive oil over medium heat. Add the onion and green bell pepper and cook, stirring, until softened and translucent, 6–8 minutes. Add the garlic and cook until fragrant, about 1 minute.
6. Stir in the ground cumin and dried oregano and cook 30 seconds. Add the rinsed, well-drained rice; stir to coat and lightly toast, 1–2 minutes.
7. Return the drained beans (with bay leaves) to the pot. Pour in the reserved 4 cups bean liquid. Add 2 tsp of the kosher salt and all the black pepper. Stir once and bring to a boil.
8. Reduce heat to low, cover tightly, and cook without stirring until the rice is tender and the liquid is absorbed, 20–25 minutes; you should see small steam holes on the surface and the pot will sound quiet.
9. Remove from heat and let stand covered for 10 minutes to finish steaming.
10. Uncover, discard the bay leaves, sprinkle in the white vinegar and the remaining 0.5 tsp kosher salt, and gently fluff with a fork. Taste and adjust salt to preference. Serve warm.
Moros y Cristianos is Cuba’s beloved black beans and rice cooked together so every grain is stained and scented by the bean broth. The dish is savory and gently aromatic, built on a sofrito of onion, green bell pepper, and garlic, with bay leaf, cumin, and oregano adding warmth. The texture balances tender beans with fluffy, separate rice, yielding a deeply satisfying, comforting pot that pairs with nearly any Cuban main—or stands proudly on its own.
Its name, meaning Moors and Christians, reflects Iberian history and the meeting of cultures that also shaped the Caribbean pantry. In Cuba, black beans and rice are staples, and cooking them in one pot transformed everyday ingredients into a defining national side. Across regions you’ll hear both Moros y Cristianos and Congrí, terms that sometimes overlap; traditionally, Moros uses black beans, while Congrí in parts of Oriente has used red beans. However named, the dish anchors family meals, holidays, and restaurant menus throughout the Cuban diaspora.