Black Beans and Rice – “Moros y Cristianos”

Growing up in Florida I came to love Caribbean food. Black beans and rice was considered a special dish often served with slow roasted pork. While beans are native to America, rice is not. Rice was introduced by the Spaniards when colonizing Florida in the 1500’s. Today beans and rice are a stable for the Caribbean and South America. The Cubans call Black Beans and Rice “Moros y Cristianos” which means Moors and Christians the dish gets its name from the time when the Moors occupied the Iberian Peninsula.

 Black Beans and Rice


 1 pound of black beans, washed and drained

6 cups of water

2 onions, chopped

2 green peppers, chopped

4 garlic cloves, minced

¼ cup olive oil

2 teaspoons salt

½ teaspoon black pepper

1 teaspoon dried garlic powder

4 bay leaves

3 slices smoked bacon, minced

½ cup white wine

2 tablespoons wine vinegar


Cooked rice

chopped onions


Cover the beans with water and soak over night. Wash and drain beans. In a large kettle heat oil and saute onions, green peppers and garlic until wilted. Add water, beans, salt, black pepper, bay leaves, garlic powder, bacon and wine. Bring to a boil. Reduce heat, cover and allow to simmer for 2 hours. Add wine vinegar. Serve with rice. Garnish with raw chopped onions. Makes 6 to 8 servings.