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Black beans and rice (Moros y Cristianos) from Memories of a Cuban Kitchen: More Than 200 Classic Recipes by Joan Schwartz and Mary Urrutia Randelman

  • bay leaves
  • black beans
  • green bell peppers
  • ground cumin
  • converted rice
  • onions
  • slab bacon

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Notes about this recipe

  • clcorbi on June 05, 2017

    I made this as a side for the ropa vieja, also from this book. This worked out nicely because I was able to use the leftover beef stock from the ropa vieja in place of some water in this recipe. I used half beef stock and half water for the cooking liquid, just because I was afraid the stock would be overly salty if I used it all. I also used canned black beans, and added all the liquid from the can. The stock added a nice touch to this rice, but even with that extra boost of savory flavor, the result was still pretty bland. I wish a salt quantity would be specified in this recipe, because it's difficult to salt "to taste" before the rice has cooked. We jazzed this up with some lime juice, hot sauce, and of course a bit more salt, all of which made it a perfectly delicious side dish. The leftovers have also greatly improved and reheated really nicely, but I'm still giving this recipe 3.5 stars since I had to do a bit of tinkering to make this taste great.

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