Cuban-Style Black Beans and Rice (Moros y Cristianos)

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Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Cooking beans and rice in a single vessel sounds like a straightforward one-pot meal—that is, until both elements cook up mushy and bland.

SERVES 6 to 8 as an entree and 8 to 10 as a side dish

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WHY THIS RECIPE WORKS

For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some diced salt pork and rendered its fat; this gave the dish a rich backbone. Including onion, green pepper, garlic, and bay leaves ...

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