[CH] Moors and Christians (Ch version)
Jim Weller (jweller@ssimicro.com)
Sun, 10 Feb 2002 16:06:22 -0700
From: luke Speer <radomvis35@midcoast.com.au>
> Anybody have a Good recipe for the Cuban dish of Moors and Christians
(Ch version)
Here's three recipes. The first is for basic black beans. The next is a
mild version of Moors and Christians. And finally a slightly hotter
version. It could be jazzed up: where the recipe calls for bell peppers
and a modest amount of Tabasco
you could use fresh chilies and the hot sauce of your choice.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Basic Black Beans
Categories: Caribbean, Vegetables, Beans, Onion, Wine
Yield: 6 servings
14 oz Dried black beans
2 qt ;Water
1/8 ts Baking soda
1/2 ts Ground oregano
2 ts Ground cumin
1 Green pepper; quartered
1/2 Onion; finely chopped
3 tb Minced garlic
1/4 c Olive oil
3 tb Cider vinegar
1/4 c Sherry wine
Salt; to taste
Rinse beans and discard any stones. In a large pot, soak beans
overnight in water with baking soda, oregano, cumin and green pepper.
The next day, add onion, garlic, olive oil, cider vinegar, sherry and
salt to the water and cook on medium-low heat for about 3 hours or
until the beans are very tender and liquid is reduced and somewhat
thickened. Make sure liquid in pot does not entirely boil away. To
prevent beans from burning, add more water when necessary.
Recipe from Sandy Vasquez of Honduras and Miami, FL, who got the
recipe from her Cuban grandmother. Tried on 09/01/90 when Sandy
taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown
Rd./Louisville, KY 40204. Posted by Cathy Harned.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Moros Christianos (Black Beans and Rice)
Categories: Caribbean, Vegetables, Beans, Bacon, Rice
Yield: 4 Servings
Basic Black Beans*
3 6" pieces of slab bacon
2 Garlic cloves; crushed
2 tb Olive oil
1 c Liquid from previously
-- cooked black beans
1 c Uncooked rice
1/2 c Water
1/2 c Black beans; drained
1/2 ts Olive oil
*See previous Basic Black Beans recipe.
Prepare Basic Black Beans recipe, reserving liquid from beans.
In a 2-qt. saucepan, saute slab bacon and garlic in olive oil until
they are lightly browned. Remove from pan; set aside.
Put rice in the pan and cook until it begins to crackle. Add water
and liquid from black beans. Cover and cook over medium-low heat
until rice is rather dry (water will be almost completely absorbed)
and almost tender. Add black beans and olive oil; cook a little
longer until rice is tender but not too soft or mushy. Mix in
browned pieces of bacon and garlic. Serve hot.
Recipe from Sandy Vasquez of Honduras and Miami, FL, who got the
recipe from her Cuban grandmother. Tried on 09/01/90 when Sandy
taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown
Rd./Louisville, KY 40204. Posted by Cathy Harned.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Caribbean Rice and Beans
Categories: Rice, Beans, Low-fat, Caribbean, Chilies
Yield: 6 servings
-DOROTHY CROSS TMPJ72B
Dry white wine
1 lg Red bell pepper; roast,
-thin strips
1/2 Green bell pepper; in strips
2 cl Garlic; fine chop
2 cn Black beans; 16 oz, drain
2 tb White vinegar
Tabasco
3 c White rice; cooked
3 tb Cilantro; fine chop
Salt
Pepper
Saute red peppers, green peppers and garlic in wine until wilted. Add
black beans, vinegar and Tabasco. Bring the mixture to a boil, then
reduce heat to low, cover and simmer for 5 minutes. Stir in rice and
cilantro. Taste and adjust seasonings. Serve accompanied by
additional Tabasco. Serves 6.
Many variations of this dish use oregano as the main herb, but try
cilantro. It goes well with the earthy taste of the black beans.
Source: Eating Well Magazine - July/August, 1993
DOTTIE, in Irvine, CA 9/94
From: Tspn
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