Moros y cristianos es un plato típico de Cuba. Su nombre hace referencia a la mezcla entre el arroz blanco con frijoles negros, que hay que poner a remojar un rato largo antes de cocinarlos.
‘Moors and Christians’ is a typical dish of Cuba. Its name refers to the mixture between white rice and black beans, which must be soaked for a long time before cooking.
Fuente: Cátedra Cubana de Gastronomía y Turismo
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400 g Arroz (400 g rice) | Ahorramas |
150 g Frijoles negros (150 g black beans) | Alimentacion Caballero |
2 l Agua (2 l water) | |
150 g Tocino ahumado o beicon (150 g bacon) | Carniceria Aja |
30 ml Aceite vegetal (30 ml vegetable oil) | Mantequeria la Gloria |
5 unidades Diente de ajo (5 units garlic clove) | Frutas Rosarito |
2 unidades Cebolla mediana (2 units medium onion) | Frutas y verduras Paco y Loli |
1 unidad Pimiento verde mediano (1 unit medium green pepper) | Fruteria Beatriz y Juan Antonio |
1 unidad Hoja de laurel (1 unit bay leaf) | Mantequeria La Gloria |
Orégano molido, al gusto (Ground oregano) | |
Comino molido, al gusto (Ground cumin) | |
Pimienta negra molida, al gusto (opcional) (Ground black pepper (optional) | |
Sal, al gusto (Salt) |
Generalmente, se emplea la misma cantidad de líquido que de arroz, aunque esta proporción puede variar de acuerdo al tipo de arroz que se disponga.
Variante
Puede emplearse, además, 2 unidades de ají cachucha, eliminándole la base del pedúnculo o tallo, semillas y partes blancas o nervaduras interiores. Si se va a consumir al momento, puede sustituirse el aceite vegetal por manteca de cerdo. Puede emplearse, en lugar del tocino o beicon, empellas de cerdo frita.
Choose, wash and put the beans in soaking water, from the night before; or at least 4 to 6 hours before they are cooked. Cook them in a suitable pot or casserole, with the same soaking water, over medium heat, until they soften. Remove them from the heat, strain them and reserve the liquid resulting from cooking. Cut the bacon or bacon in a small planter and sauté it in a pan with the hot oil, until all the fat is removed. Peel the onion. Eliminate the base of the peduncle or stem, seeds and white parts or inner ribs of the pepper. Peel the garlic. Finely cut these three ingredients and add it to the bacon or bacon cooking. Add the bay leaf, oregano (optional) and cumin (optional). A little dry wine can be added to remove the spices from the bottom. Add the sauce before the beans, arranged in a suitable pot or casserole, and add the liquid previously obtained from cooking them. Sprinkle of salt. When it begins to boil, add the rice, previously chosen and washed, spreading it evenly over the entire surface of the pot or casserole. Cover it and cook it over high heat, until most of the liquid is consumed. Continue cooking covered, over low heat, until the rice is properly softened; or on the stove itself, over low heat. Finish cooking by putting it in the oven, over low heat, for 10 to 15 minutes; or on the stove itself, over low heat. Serve hot in a platter or individual plates.
NOTE: Generally, the same amount of liquid is used as rice, although this proportion may vary according to the type of rice available.
Variant: You can also use 2 units of cachucha pepper, eliminating the base of the peduncle or stem, seeds and white parts or internal ribs. If it is going to be consumed immediately, the vegetable oil can be substituted for lard. Instead of bacon or bacon, fried pork skin can be used
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