I posted on Wednesday about my first chimichurri experience during our trip to Florida last summer and this is one of the side dishes we had alongside it there and when I made it at home.
Moros y Cristianos is a Cuban dish of black beans and rice which is incredibly delicious. And it’s a great side to make with the chimichurri because the steak is relatively simple so you have the time to follow through with the extra steps of this dish. And they are totally worth it.
As you can tell, Noah was a little anxious to try the dish. He just couldn’t keep his little fingers out of the big ‘ole bowl. And he tore it up which is always a sigh of relief for a mama of a toddler.
He’s not a fan of meat or poultry so I love that he gets some protein here too.
Lastly, I love this recipe even more because every single ingredient it calls for is always in my pantry. Simple, everyday ingredients combine into a Cuban infused weeknight side dish.
- 1 1/2 cups black beans, dried
- 1/4 cup olive oil
- 2 & 1/2 cups onion, diced
- 4 cloves garlic, crushed and chopped
- 3 teaspoons cumin, ground
- 1 teaspoon oregano
- 1 bay leaf
- 3 tablespoons white vinegar
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 6 cups chicken stock
- 3 cups long grain white rice
- Place black beans and 4 cups of water into a medium saucepan and bring to a boil. Boil for about 3 minutes then remove from the heat and cover for an hour.
- Drain and rinse the beans after they have soaked then return to the pan. Cover again with water and bring to a boil. Once they have started boiling, reduce to a simmer, cover and cook for 40-50 minutes or until tender. Drain beans.
- Place rice in a fine sieve and rinse until the water runs clear. Heat a big dutch oven over medium heat. Saute onion in the olive oil until it softens, 2-3 minutes. Add garlic and sauté for another minute being careful not to burn it. Stir in the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Let it cook for five minutes, stirring occasionally.
- Stir the rice and chicken stock into the bean mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20-30 minutes or until the rice is tender and fluffy. Remove the bay leaf and drizzle with olive oil before serving.