Moros y Cristianos: Cuban Black Beans and Rice Recipe

Moros y cristianos is the soul of Cuban cuisine. This dish of rice cooked together with black beans appears on nearly every table across the island, from the humblest family dinner to the most elegant restaurants in Havana.

A Name Steeped in History

The name moros y cristianos (Moors and Christians) is no culinary accident. It evokes centuries of Spanish history: the Reconquista, when Christian kingdoms of northern Iberia spent nearly 800 years reclaiming territory from Muslim (Moorish) rule.

In the dish, the black beans represent the Moors and the white rice represents the Christians. Cooked together in the same pot, they symbolize the coexistence — sometimes conflictive, sometimes harmonious — of two cultures that left deep marks on Spain and, by extension, Cuba.

Moros vs. Congrí: The Eternal Confusion

Many people confuse these two dishes, but there’s a fundamental difference:

Dish	Beans	Region
Moros y Cristianos	Black	Western Cuba (Havana, Pinar del Río)
Congrí	Red (kidney)	Eastern Cuba (Santiago, Guantánamo)

The term congrí comes from the French congris (with rice), a legacy of Haitian influence in eastern Cuba. Some Cubans use “congrí” for both dishes, but purists maintain the distinction.

What both share is the technique: rice and beans cooked together, not served separately like simple arroz con frijoles.

Ingredients for Moros y Cristianos

For the beans (if cooking from scratch)

• 1 cup dried black beans
• 8 cups water
• 1 bay leaf
• 1/2 green bell pepper

For the sofrito

• 4 tablespoons olive oil (or lard for more traditional flavor)
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 6 garlic cloves, minced
• 100g bacon (optional but delicious)

For the rice

• 2 cups long-grain rice
• 3 cups bean cooking liquid
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste

Step-by-Step Preparation

Day before: prepare the beans

1. Soak the beans in cold water for 8 hours or overnight.
2. Drain and rinse well.
3. Cook in a large pot with 8 cups fresh water, the bay leaf, and half a bell pepper. Bring to a boil, reduce heat, and simmer 1.5 to 2 hours until tender.
4. Reserve the cooking liquid — it’s liquid gold for the final dish.

Cuban trick: add a pinch of baking soda to the cooking water to soften beans faster.

Cooking day: the sofrito and rice

1. Make the sofrito: In a large pot or caldero, heat the oil over medium heat. If using bacon, cook it first until it renders its fat.

2. Sauté the onion and pepper for 5-7 minutes until translucent and fragrant.

3. Add the garlic and cook 1 minute more. Don’t let it burn.

4. Add the drained beans, cumin, oregano, bay leaf, salt, and pepper. Mix well and cook 2-3 minutes so flavors meld.

5. Add the raw rice and stir to coat with the sofrito.

6. Pour in the bean cooking liquid (3 cups). If you don’t have enough, supplement with chicken broth.

7. Bring to a boil, then reduce to very low heat, cover, and cook 20-25 minutes without lifting the lid.

8. Turn off heat and let rest, covered, for 5 more minutes before serving.

The Secret of the Caldero

True Cubans know the best vessel for moros is the caldero: that thick aluminum pot with a heavy lid that distributes heat evenly.

The caldero produces the coveted pegao (or concón): that crispy layer of toasted rice that forms on the bottom. For many Cubans, the pegao is the best part of the dish.

What to Serve with Moros y Cristianos

Moros are tremendously versatile, but their classic companions include:

• Roast pork (lechón asado): the quintessential Christmas combination
• Yuca with mojo: the perfect side dish
• Ropa vieja: another Cuban table classic
• Fried pork chunks (masas de cerdo): crispy and juicy
• Avocado salad: freshness that balances intense flavors

Where to Try the Best Moros

In Cuba

• La Guarida (Havana): at an iconic paladar
• San Cristóbal (Havana): where Obama dined
• Any casa particular: the best moros are always homemade

In Miami

• Versailles (Calle Ocho): Cuban exile institution
• La Carreta: chain with authentic flavor
• Havana Harry’s: moros with a contemporary twist

Regional Variations

While the basic recipe is universal, every family has their version:

• Havana style: more olive oil, abundant garlic
• Eastern style: may include smoked bacon
• Country style: with pork broth instead of water
• Modern version: some add beer to the cooking liquid

Nutrition and Benefits

Moros y cristianos aren’t just delicious — they’re nutritious:

• Complete protein: the rice and bean combination provides all essential amino acids
• Fiber: black beans are rich in soluble fiber
• Iron: important for blood health
• Low cost: feeds many with few ingredients

This combination has been the foundation of Cuban popular nutrition for centuries, especially during difficult times.

Cuisine as Cultural Fusion

Moros y cristianos are more than food: they’re a symbol of Cuban identity. In every spoonful lies the history of Spain, Africa, and the Caribbean blending on a tropical island.

Rice arrived from Asia via the Spanish. Black beans were already cultivated in the Americas. The sofrito has Mediterranean roots. And the technique of cooking everything together reflects the Creole creativity of making much from little.

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Have you made moros y cristianos at home? Share your version on social media with #AromaDeCuba.

References

• Moros y Cristianos on Wikipedia
• Goya Foods Recipe
• Cuban Cuisine History