Dirty Rice and Beans ( Cuban Moros)

I'm a week late for sharing Cinco de Mayo recipes, but this recipe is a winner any day of the week. Easy, tasty, and nutritious, it makes a healthy main dish that offers lots of flavor and spices. 

I was introduced to this recipe by our good friend Melissa who is a fabulous cook. She made a large casserole size container and brought it to our Mother's Day celebration this year. Not a morsel was left over-everyone loved it. 

It's a great casserole to bring to a pot luck.

The recipe is known as Moros y Cristianos, or simply Moros. It is a beloved Cuban dish that combines black beans and rice, cooked together with rich seasonings for a flavorful and hearty meal. The name, which translates to "Moors and Christians," reflects Spain’s historical past, symbolizing the Moors (black beans) and the Christians (white rice) during the Reconquista. 

Eating Moros is an experience in itself—each bite carries the smoky depth of cumin, the tang of vinegar, and the savory richness of slow-cooked beans infused into every grain of rice. Whether enjoyed at a family gathering or a Cuban restaurant, this dish is a flavorful journey through history and tradition.

Beans are good for you and easy and quite economical to make. They provide protein and much needed fiber to the everyone's diet. If you are looking to increase your meatless recipes, beans are the way to go ( literally) !!

I like to make my beans from scratch (see end of post for directions) - it is not difficult, but you need  to soak the beans overnight.Then I cook them in my slow cooker and they come out creamy and tasty.

If you feel like you just don't have time, open a can of black beans. Nothing is easier than opening a can. Go for it!

Ingredients:
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 clove garlic, finely chopped
1 teaspoon cumin

1 teaspoon of rice vinegar
1/4 teaspoon oregano
2 bay leaves, and then remove and discard
1/4 cup white cooking wine
2 tablespoons of olive oil 
2 cups of cooked black beans (or a 15 ounce can)
1 cup uncooked brown or white rice
1 cup water

Salt and cracked pepper to taste. 

Directions:
Saute onions, peppers, garlic, cumin, oregano and bay leaves in olive oil until soft. Add the white wine and simmer for 5 minutes. Increase heat to high, add water, rice, beans, and salt. Bring to a boil, then reduce heat to very low, cover and simmer  for 25 minutes.  Do not stir. Remove and discard the bay leaf.

How to cook Beans from scratch in slow cooker. 

To make beans in a crock pot/slow cooker, I have to plan because the beans have to be soaked overnight. I empty and rinse the beans, place them in a large bowl, cover them with water, and then ignore them until about 6:30 the next morning.

In the morning, before I leave for the day,  I rinse the beans, place them in my crock pot on low with 5 shakes of 21 Salute ( salt free seasoning from Trader Joes's - like Mrs. Dash's) 
The beans form their own little sauce in the crock and are delightfully soft, tasty and filling just the way they are. Take them out by 4:00 

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