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Moros Y Cristianos

world.food's picture
Ingredients
  Dried black beans 1 Pound
  Water 8 Cup (128 tbs)
  Olive oil 2 Tablespoon
  Bacon slab 8 Ounce, rind discarded, cut into 1/4 inch cubes
  Onion 1 Large, chopped
  Garlic 1 Tablespoon, minced
  Ripe tomato 1 Large, coarsely chopped
  Ground cumin 1 Teaspoon
  Cayenne pepper 1 Pinch
  Bay leaves 2
  Defatted chicken broth 8 Cup (128 tbs) (Homemade)
  Chorizo sausages 4 Ounce, cut into 1/2 inch slices
  Smoked ham hock 12 Ounce (1 Piece)
  Packed dark brown sugar 1 Tablespoon
  Cooked white rice 2 Cup (32 tbs) (1/2 Cup, Raw)
  Fresh lime juice 1 Tablespoon
Directions

GETTING READY
1. Check the beans for stones and discard.
2. Rinse the beans and soak it overnight in a bowl.
3. Next morning drain and rinse the beans.

MAKING
4. In a large heavy pot, heat oil over medium-low heat.
5. Stir in bacon and cook for 3-4 minutes until the fat is rendered.
6. Add onion, garlic, and tomato.
7. Cook for another 10 minutes until the vegetables wilt.
8. Add cumin, cayenne, and bay leaves; stir to combine.
9. Add the beans, broth, chorizos, ham hock, and brown sugar.
10. Bring the mixture to a boil and then reduce the heat.
11. Partially cover the pot and simmer for 2 hours; occasionally stir.
12. Take out the ham hock from the broth and let it cool until just enough to handle.
13. Remove meat from the bones and shred it.
14. Return the meat back to the beans.

SERVING
15. Heat the beans and stir in cooked rice and lime juice just before serving.
16. Serve in shallow bowls.
17. If the dish is too thick, add a little bit of chicken broth before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cuban
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Rice, Bean
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
135 Minutes
Ready In: 
140 Minutes
Servings: 
8

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