Rice and beans is a staple accompaniment in Cuba. This version is also known as Moros y Cristianos (Moors and Christians), alluding to the outdated comparison of the two peoples represented in this dish.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 green capsicum, finely chopped
- 2 garlic cloves, finely chopped
- 1 fresh bay leaf
- ½ tsp ground cumin
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste
- 200 g (1 cup) long grain rice
- 400 g can black beans (see Note), rinsed, drained
- 625 ml (2½ cups) chicken stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink 2010 Jaboulet Aéné Parallèle 45 Côtes du Rhône Rosé ($25).
Heat oil in a saucepan over medium heat. Add onion and capsicum, and cook, stirring, for 5 minutes or until softened. Add garlic, bay leaf and cumin, and cook for a further minute or until fragrant. Stir in vinegar and tomato paste until combined.
Add rice, beans and stock, and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes or until rice is al dente. Remove from heat and stand, covered, for 10 minutes or until rice is tender. Serve.
• Black beans are available canned or dried from selected supermarkets. If using dried, soak them overnight before use.
Photography by Brett Stevens.
As seen in Feast magazine, Jan 2012, Issue 5.