Moros y Cristianos - Cuban Black Beans and Rice

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans save time and effort while still providing protein.

Soak beans: Place a 14-ounce bag of dried black beans in the removable metal bowl of your pressure cooker. Cover the beans with plenty of water and soak for about 2 hours and 30 minutes. Drain before the next step.

Cook the beans: Add 1 whole green pepper (stem removed) for flavor to the soaked and drained black beans. Pour in 5 cups of water (you can also add the optional veggie paste). Secure the lid and set the pressure cooker to high pressure for 10 minutes. Once cooking is complete, allow the pressure to naturally release for 15 minutes, then carefully quick-release any remaining pressure.

Check for tenderness: Open the lid, remove the green pepper if you’d like, and check for tenderness. The beans should be tender enough to bite through easily, yet still retain their shape. It has a gentle firmness at the center - soft and creamy without collapsing or turning mushy. They will cook a little bit more in the next step.

Reserve Beans and Liquid: Remove some liquid and beans from the pressure cooker. Place a sieve over a large measuring cup and pour in the beans with their cooking liquid. Let the liquid drain until you reach 2 ½ cups, then transfer the beans from the sieve to a measuring cup and measure out 2 cups of the beans. Set aside.

Start the sofrito: Heat the vegan butter or olive oil in a large pot or deep pan over medium heat. To the heated oil, add the minced garlic and cook for around 30 seconds.

Add the vegetables: Then add the diced bell pepper and onion. Cook for about 1 minute. Then add the bay leaf and a couple of pinches of salt. Cook until softened for about 5–6 minutes.

Toast the rice: Add the rice and continuously stir for 2 minutes so it’s coated in the sofrito and lightly toasted.

Combine with beans and liquid: Add the cooked black beans and the reserved bean liquid. Stir in the cumin, oregano, and salt.

Simmer the rice: Bring the mixture to a boil then reduce heat to low, cover tightly, and cook for 25 minutes, or until rice is tender and liquid is absorbed.

Rest and fluff: Remove from heat but keep covered. Let it sit for 10 minutes, then fluff with a fork. Remove the bay leaf and sprinkle with chopped parsley before serving. Drizzle the optional lime or lemon juice when serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary