Beans and rice are a staple in the Caribbean. While you’ll get red beans and rice in Jamaica, in Cuba, it’s all about the black beans and rice, or moros y cristianos as those Cubans like to say. Black beans signify the Moors that invaded Spain in the 8th century and the rice represents the Christian nobility that subsequently drove the invaders from their homeland some 700 hundred years later. The dish is meant to remind tasters of centuries of oppression under Moorish rule, though to achieve this, you would think black beans and rice must be downright unpalatable. But you would be wrong! 

The recipe below was adapted from Three Guys from Miami. It’s great with cubanos and sweet fried plantains.

Black Beans and Rice
Makes enough to feed a one-woman rebellion for a week

7 cups canned black beans
1/4 cup olive oil for sautéing
1 large white onion, diced
1 green pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white or apple cider vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 1/2 cups chicken stock
2 cups brown rice

Drain and rinse the beans.  Rinse the rice with cold water until the water runs clear.

Sauté the onion and green pepper in olive oil in a large stockpot over medium heat until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 25-35 minutes, or until the rice is fully cooked. Finally, season to taste with salt and pepper. Remove the bay leaf and serve hot.