Moros y Cristianos (Midnight Beans and Rice)

Nowadays, cooks prepare the rice and beans together, but in the traditional Cuban manner, the rice and beans are cooked separately and the Moors (beans) don’t encounter the Christians (rice) until they meet on your plate. Both methods are great, though we prefer the sharper, more distinct flavours delivered by the old-fashioned technique

Serves 2 to 4

  • 4 back bacon slices, chopped

  • Extra-virgin olive oil, as needed

  • 1 onion, diced

  • 2 garlic cloves, smashed

  • 1 green pepper, seeded and deveined, then diced

  • Good pinch of chilli flakes

  • 1 teaspoon dried marjoram

  • 400g cooked Midnight Black beans in their broth

  • Salt

  • 300g warm cooked white rice (preferably long grain)

  • Lime wedges and hot sauce, for serving

  1. In a large saucepan over medium-low heat, gently cook the bacon until the fat is rendered and bacon is cooked through, about 10 minutes. You should have about 2 tablespoons fat. If there is less, add oil as needed.

  2. Add the onion, garlic, and green pepper; cook gently, stirring occasionally, until the pepper is soft, about 8 minutes. Add the chilli flakes and marjoram; stir until incorporated. Add the beans and their broth; stir gently until combined. Reduce heat to low; cook, stirring occasionally, for about 10 minutes to allow flavours to mingle. Taste and adjust seasoning, as desired.

  3. Spoon some of the rice and the beans alongside each other on individual plates. Serve immediately with limes and hot sauce.

DIANA ARRIAGA