Moros y Cristianos are made with black beans and rice cooked together. Congri is basically the same but is made with red beans.
“Moros”, as it’s commonly known, is a classic side dish for Cuban meals with pork as a main dish. If you have some fatty pieces of pork or pork skin (and bones for the stock) you can use them for your Moros recipe. Cuban cuisine is pig-centric; for a vegan version, omit the animal products and add a bit more olive oil.
Serves 15-20 people
4 cans (15 ½ ounce) black beans with liquid
1/2 pound fatty pork (bacon can be substituted) in 2 inch pieces.
1 large onion, finely chopped or grated – (use a box grater)
1 green pepper, seeded and finely chopped or grated
1 tablespoon salt
2 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano
3 cups long grain white rice
2 cups chicken or pork stock. Water can be substituted.
2 tablespoons red wine vinegar
1. Add the salt to the garlic on a cutting board and allow it to sit for several minutes. This makes it easier to mash.
2. In a large pot or Dutch oven, heat the oil and pork over medium heat for about 10 minutes. The pork doesn’t need to be browned.
3. Pour one of the cans of beans into a bowl (with the liquid) and mash with a potato masher. Set aside. This step is optional but it helps the rice obtain a darker color.
4. Mash the garlic.
5. Add the onion, green pepper, mashed garlic (with salt) to the pot. Cook for about 5 minutes, stirring occasionally. Add the herbs and rice and stir for another minute or two.
6. Add all of the beans and their liquid, including the mashed beans. Add the stock and vinegar. Increase heat to high. Stir well. When it begins to boil, cover pot and reduce to a simmer.
7. Cook covered for 40 minutes. DO NOT be tempted to peek; keep the lid on! Take the covered pot off of the heat and allow to sit covered for 5-10 minutes. Fluff the rice a bit with a fork. Remove bay leaves. Serve immediately or reheat the next day.
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