September, 2006

After several years of tinkering, I have finally come up with a moros y cristianos recipe that really fires on all cylinders. I do not cook my beans together with my rice, because I feel that gray rice rather reduces the desired effect, first of all, of the black bean “moors” and the white rice “christians,” but also because I prefer to cook my beans from dried beans, and to cook them for so long with rice would result in rice porridge with beans in it. Instead I make my beans and rice separately, and serve them in soup plates: a few scoops of rice, topped with a couple of ladles full of beans. I made it today, and was very happy with it, so I thought I would write out the recipe in case anyone else wanted to give it a try (if you do, let me know what you think of it). (more…)