What better side dish to serve beside Cuban Pig (page 165) than moros y cristianos, or black beans and rice? Black beans are a staple of Cuban cooking, used in soups, stews, and sauces. Black beans can be traced back 7,000 years to southern Mexico and Central America, and their popularity has spread throughout the Caribbean and the southern United States, especially the Southwest and Florida. This spicy and filling recipe breaks the mold on traditional barbecue side dishes but can also be served as a complete meal.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Add the olive oil to a large pan over medium heat. Add the bell pepper, jalapeño pepper, onion, and garlic and sauté for 3 minutes, then add the oregano, bay leaf, salt, cumin, black pepper, and cayenne pepper. Sauté until the vegetables soften, then turn the heat to low.
Step 2
Mash 1 cup of the beans to a paste and add to vegetable mixture. Add the remaining whole beans and the water or chicken stock. Simmer until the mixture thickens, about 20 minutes. Serve over the hot cooked rice.
