Three Guys From Miami: Cuban and Spanish Food Recipes

Jorge Castillo: The dark-skinned Moors invaded Spain in the eighth century and Cubans have been eating tons of this stuff ever since.

Glenn Lindgren: There are as many recipes for black beans as there are Cuban cooks.

Jorge Castillo: Traditional black beans and rice (frijoles negros) is served with the prepared beans on top of cooked, white rice.

Raúl Musibay: This dish is different because the rice and beans are cooked together.

Jorge Castillo: Please don't confuse this dish, as many do, with Congri. The traditional dish of Cuba Oriente, Congri is made with red beans.

Moros y Cristianos -- Black Beans and Rice Dish

By Three Guys From Miami

Prep time: 20 minutes
Cook time: 2 hour 30 minutes
Total time: 2 hour 50 minutes
Yield: 8 servings

Cuban-style black beans cooked with rice.


1 & 1/2 cups black beans, dried
1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced
2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice
Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for 20 minutes. Remove from the heat and let it stand, covered for one hour.

Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 45 to 60 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes -- until the rice is fully cooked.

Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.

For an added treat: Drizzle some olive oil (don't be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.

If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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