Moros y cristianos: the most delicious dish with the most racist name! Make a cute little tower of arrogance by filling a tiny bowl with rice and overturning it sand-castle style.
I know I sound like a broken record, but a big pot of beans or legumes (snobby voice) is the way to go in weeknight meal prep, paving the way for days of remixed meals at a time in our lives where my biggest complaint is that I have a scant two hour window each evening to come home, cook, play with my angel, feed her, bathe her, read her stories, and tuck her in bed (perhaps two or three times if she’s feeling mischievous) – and depending on the day, she may be tired and crabby and uncooperative during this process, making it all the more grueling. That sentence was very long, but as you can see I am very busy and have little time for full stops.
I know this is one of the most magical times in Zoeya’s little life and I don’t want to miss it by spending all my time over the stove. Pot of beans is easy and reheats well for tasty leftovers (no-cook evenings). Plus it’s vegetarian. Plus it’s cheap!
This lost a couple authenticity points for extra spices (you don’t expect me to cook with my recently refreshed dabba chilling right beside me and not touch it, do you?) and a little extra veg (love veg!), and canned beans (disorganized and pressed for time), but that still puts it at about 87% authentic Cuban.
Moros y Cristianos (Black Beans and Rice)
For black beans
2 tbsp olive oil
Semi-finely chopped: 1 red onion, 4 cloves garlic, 1/2 red pepper, 1 stalk celery, 1 carrot
Ground spices: 1 tsp ground annatto, big heaping tsp cumin, 1 tsp coriander, 1/2 tsp garam masala
1 tsp oregano
2 bay leaves
salt & pepper
2 tbsp tomato paste
1 can black beans, rinsed
spritz lemon or lime juice
Heat olive oil on medium high. Add all chopped veggies, spices, oregano, bay leaves, and a generous sprinkle salt and pepper – this is your sofrito. Cook, stirring, until veggies are soft and wilty (the carrots might still be a little crunchy, they will cook in the water). Add tomato paste and cook, stirring, for a minute, then add can of black beans and one can water. Bring to a boil and lower to a simmer and cook, covered, stirring occasionally, until veggies are very soft and falling apart. You may need to add more water if the mixture becomes too dry or starts to burn. Adjust seasoning (more salt perhaps?) and finish it with a spritz of lemon or lime juice.
1 coffee cup jasmine rice
2 coffee cups water
generous pinch salt
dash olive oil
Bring water and rice to a boil, then reduce to a simmer and cook, covered, for about 20 min. Fluff with a fork.
Serve with the rice in a pile and the beans all around it. I also made some pickled shallots which I love and eat at every opportunity.
Leftovers – for lunch Zoeya is taking the rice and beans mixed together and wrapped in a tortilla. I am topping mine with sliced avocado.