Cuban Moros:

The Traditional Method With Dry Black Beans

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"I made this recipe it was absolutely amazing delicious…  yes I will do it over and over again" - Tacha

INGREDIENTS

– dry black beans – water – thick-cut bacon – green pepper – small onion  – garlic  – uncooked long-grain rice – cumin, oregano, bay leaf, salt + pepper

Step-by-step instructions!

Follow our easy instructions for success!

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Soak beans in water overnight. Next day, cook with 5 cups water for 60 mins, adding water if needed. Transfer to a bowl with 1 1/2 cups cooking liquid.

Soak dry beans.

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Fry bacon in till crispy. Drain on paper towel, chop, set aside. In bacon fat, sauté peppers, onions for 2-3 mins. Add garlic, cook 30 secs.

Cook the sofrito.

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Combine rice, softened black beans with 1 1/2 cups cooking liquid, and pepper. Cover, simmer for 30 mins without opening lid; steam cooks rice.

Continue to cook.

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After 30 mins, stir to prevent sticking. Cook 5-10 mins till rice is fluffy. Off heat, keep lid on for 5-10 more mins. Fluff with fork, add bacon. Serve!

Finish cooking and add bacon.

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Swipe up for full recipe!

Serve with:

Lechon Asado (Cuban Roast Pork Recipe)

Cuban Yuca with Mojo

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