Spanish Black Beans and White Rice | Traditional Moros y Cristianos Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat 2 tbsp olive oil in a saucepan over medium heat. After a couple of minutes, add the chopped garlic and stir constantly for 1 minute.
2. Add 2 cups water, season generously with salt, and bring to a boil over high heat.
3. Add the rice and stir. Cover, reduce to low, and simmer until the rice is cooked through, following the package instructions.
4. Remove from heat and fluff the rice gently with a fork.
5. While the rice simmers, heat 3 tbsp olive oil in a large frying pan over medium heat. After a couple of minutes, add the chopped onion, red bell pepper and garlic. Stir constantly for 4 minutes until the vegetables are lightly sautéed.
6. Add the cumin, thyme and crushed red pepper, stir quickly, then add the grated tomatoes and white wine. Season with salt and pepper, raise to high heat, stir, then simmer.
7. When the wine's alcohol has cooked off and the tomatoes have slightly thickened (about 5 minutes), add the drained black beans, 1½ cups water (360 ml), a small pinch of salt and the bay leaves. Stir.
8. Once boiling, cover, reduce to low heat and simmer for 10 minutes.
9. Serve the rice in a shallow bowl with the black beans alongside, garnished with fresh parsley if you like.

Summarized from Spain on a Fork's video. Watch it for the details.

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