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Spanish Cristianos Y Moros ( Beans And Rice Sidedish)

Spanish Cristianos Y Moros ( Beans And Rice Sidedish)


Another variation on the medieval Spanish classic of the black bean and white rice hot dish. A delicious main dish but it also has an interesting historical significance. This is from the Beans and Grains' cookbook by James McNair. Can be served as a main or side dish.

Cooking Time

Preparation Time : 15

Cook Time : 0

Total Time : 15


Serves 6-8

  • 1 1⁄2 cups dried black beans

  • 1cup plain long grain white rice

  • 3⁄4 cup minced white onion

  • red sweet bell pepper, thinly sliced

  • fresh Italian parsley orfresh cilantro leaves

  • 3⁄4 cup extra virgin olive oil (I usually use a little less)

  • 6tablespoons fresh lemon juice

  • 2 1⁄4 teaspoons ground cumin

  • 1 1⁄2 teaspoons minced fresh garlic (NOT dried)

  • 1 1⁄2 teaspoons salt (to taste)

  • 1⁄4 teaspoon fresh ground black pepper (to taste)


  • 01

    Soak the dried beans, cook until tender and set aside.

  • 02

    Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).

  • 03

    Cook the rice until done.

  • 04

    Drain the warm beans and transfer 3 cups to a large bowl.

  • 05

    Toss the black beans carefully with half of the white onion and half of the dressing.

  • 06

    In another bowl, transfer the rice and toss with the remaining onion and dressing.

  • 07

    On a large serving platter, arrange the beans on one side and the rice on the other side.

  • 08

    Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.

  • 09

    Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.



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