Cuban Black Beans and Rice (Moros y Cristianos)

On the weekend, when I made the Cuban roast pork, lechon asado, I served it with some Cuban style black beans and rice make it a complete meal. Many different cultures seem to have their own version of a beans and rice dish and moros y cristianos, black beans and rice, is the Cuban version. This dish is really easy to make and it generally consists of onions, peppers, garlic and oregano that is simmered with the black beans, infusing the dish with some amazing aromas. Everything is simmered low and slow to let the flavours develop and it is cooked until the beans get tender and start to break apart making for one tasty and creamy dish. Dried black beans are commonly used for this dish but this version is a quicker one that uses canned beans making it a little easier to make, which is especially nice when making a large meal. These Cuban style black beans are tasty and satisfying enough to make for a complete meal all by themselves or they can be served as a side dish as I did when I served them with the lechon asado. This bean and rice recipe is definitely one to keep on hand for when looking for a light, healthy and tasty dish!

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