Arroz Moro (Cuban black rice and beans)
Arroz Moro (Congri/ Moros y Cristianos) or Cuban black rice and beans is a traditional dish made with rice, black beans and fragrant spices like cumin and oregano.
Equipment
- 1 Caldero or Dutch oven see notes for links
Ingredients
- 2 cups Jasmine rice rinsed
- 1 1/2 tbsp olive oil
- 1 tbsp sofrito
- 4 cloves garlic divided
- 1 tbsp chicken bouillon Better than Bouillon
- 3 cups black bean stock or water if using canned beans
- 1 1/2 cups softened beans or 15 oz can of black beans, with liquid
- 1/2 green bell pepper halved
- 1/2 cup green bell pepper diced
- 1/2 onion halved
- 1/2 cup onion diced
- 1 tsp cumin
- 1 tsp ground oregano
- salt to taste
- 1/4 tsp black pepper
- 2 bay leaves
- 3-5 sprigs cilantro plus more for garnish
Instructions
Soak black beans
- Clean and rinse 6 ounces or slightly less than 1 cup of dry black beans thoroughly with cold water. Add the beans to a pot full of 3 cups of water. Allow the beans to soak overnight, at least 12 hours.
- The next day, drain and add 5 new cups of water to the pot. Add half of an onion, half green bell pepper, 2 whole cloves of garlic, a few sprigs of cilantro, and one bay leaf to the pot.
- Bring to a boil and cook the beans on medium heat for about 60 minutes, stirring frequently. Be careful not to let the beans dry out completely or they will burn.
- If they are absorbing the water too quickly, add 1 cup of water.
- After softening the beans for 60 minutes, transfer 1 1/2 cups of beans to a bowl and reserve 3 cups of its cooking liquid. Set aside.
Cook the rice
- In a caldero or large pot, add olive oil, 2 cloves of crushed garlic, diced onions, diced bell pepper and sofrito. Sauté for a few minutes until fragrant.
- Add chicken bouillon, cumin and oregano. Stir well and cook for about 2 minutes.
- Add rice, softened black beans, and black bean stock. Add salt and pepper. Taste for seasoning, adjust and add salt if necessary.
- *If using canned beans add water in place of the black bean stock and the black beans with their liquid from the can.
- Stir well and add one bay leaf and cilantro. Bring to a boil.
- After boiling for 2-3 minutes, cover and reduce heat to low and cook for 25 minutes.
- Remove the aromatics. Fluff the rice. If it's not fully cooked, add a sprinkle of water, cover and cook on low heat for another 5-10 minutes. Serve and enjoy. ¡Buen provecho!
Video
Notes
How to Make Arroz Moro with Dry Black Beans:
- Soak 6 ounces (slightly less than 1 cup) of dry black beans in a pot full of 3 cups of water overnight.
- The next day, drain and add 5 new cups of water to the pot. Add half of an onion, half green bell pepper, 2 whole cloves of garlic to the pot, a few sprigs of cilantro, and a bay leaf to the pot.
- Bring to a boil and cook the beans on medium heat for about 60 minutes, stirring frequently. Be careful not to let the beans dry out completely or they will burn.
- If they are absorbing the water too quickly, add 1 cup of water.
- After softening the beans for 60 minutes, transfer 1 1/2 cups of beans to a bowl with 3 cups of its cooking liquid. Set aside.
- Store remaining beans and stock in the freezer for up to 3 months.
- Follow the recipe using the softened black beans with their reserved liquid in place of the canned beans and water.