Spanish Cristianos Y Moros ( Beans And Rice Sidedish)

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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 Min

Cook Time : 0 Min

Total Time : 15 Min


Serves : 6-8
  • 1 1⁄2 dried black beans

  • 1 long grain white rice

  • 3⁄4 cup minced white onion

  • red sweet bell pepper

  • fresh italian parsley

  • 3⁄4 extra virgin olive oil

  • 6 fresh lemon juice

  • 2 1⁄4 ground cumin

  • 1 1⁄2 fresh garlic

  • 1 1⁄2 salt

  • 1⁄4 fresh ground black pepper


  • Soak the dried beans, cook until tender and set aside.
  • Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
  • Cook the rice until done.
  • Drain the warm beans and transfer 3 cups to a large bowl.
  • Toss the black beans carefully with half of the white onion and half of the dressing.
  • In another bowl, transfer the rice and toss with the remaining onion and dressing.
  • On a large serving platter, arrange the beans on one side and the rice on the other side.
  • Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
  • Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.