Moros y Cristianos

Moros y Cristianos — "Moors and Christians" — is Cuba's national side dish and, for many families, a meal in itself. Black beans and white rice are cooked together so the rice absorbs the earthy, garlicky bean liquid, turning a smoky grey-purple. The dish's name evokes the medieval Spanish conflict between Moorish and Christian kingdoms, its symbolism carried across the Atlantic by colonizers and transformed into something entirely Cuban. No feast, from a casual Sunday lunch to a quinceañera, is complete without a heaping spoon of congri on the plate.

Serves: 6

Ingredients

• 400g (14 oz) dried black beans, soaked overnight and drained (or 2 × 400g tins, drained, liquid reserved)
• 400g (2 cups) long-grain white rice, rinsed
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 6 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 3 tbsp olive oil
• 60ml (¼ cup) dry white wine
• Salt to taste
• Fresh cilantro or parsley, to garnish

Instructions

1. If using dried beans: cook soaked beans in plenty of water until just tender, about 45–60 minutes. Reserve 800ml (3⅓ cups) of the cooking liquid.
2. Heat olive oil in a heavy-bottomed pot over medium heat. Sauté onion and green pepper for 6 minutes. Add garlic, cumin, oregano, and bay leaf; cook 1–2 minutes.
3. Add white wine and stir 1 minute. Add the drained beans and reserved liquid (or tinned beans plus reserved liquid topped up to 800ml with water).
4. Bring to a boil, then add the rinsed rice. Stir once, reduce heat to very low, cover tightly, and cook 18–20 minutes until the rice is cooked and the liquid is absorbed.
5. Let rest covered for 5 minutes. Fluff with a fork, remove bay leaf, season with salt, and garnish with fresh herbs.

Cook's Notes: The proportion of liquid to rice is critical — too much and the rice is mushy, too little and it scorches on the bottom. A thin burnt crust on the bottom, called pegao, is actually prized in Cuban cooking. Resist lifting the lid during cooking.