Black Beans and Rice (Moros y Cristianos or Moors and Christians)
Yield - 4 Gallons (about 80 servings)
5 LBS DRIED BLACK BEANS
3 -1/2 GALLONS WATER
4 LARGE YELLOW ONIONS (Diced)
1 TBSP RED PEPPER FLAKES
1/2 CUP PICKLED JALAPEÑOS (Chopped)
2 LBS BACON (Cut into 1/4 inch pieces)
2 LBS TASSO (1/2 inch cubes)
1/4 CUP FRESH MINCED GARLIC
2 TBSP DRIED THYME LEAVES
8 BAY LEAF
1 TBSP DRIED OREGANO
1 TBSP CUMIN
Combine the above in a 20 quart stock pot, place in cooler and allow the beans to soften overnight.
Remove from cooler, and place the pot on stove top, over high heat. Bring the pot to a boil, stirring occasionally, lower heat to medium/low and continue to simmer for 1 hour and 15 minutes, or until the beans are tender and just start to cream. Add water occasionally to maintain liquid level, stir often to ensure that beans do not stick to bottom of the pot. DO NOT OVER COOK!
Remove from heat and allow beans to rest undisturbed
for 30 minutes. This gives the beans time to finish cooking but not mush.
Remove bay leafs.
5 LB SMOKED HAM (Shank portion with bone, meat cut into 1 inch cubes)
Add the meat at the beginning of the cooking process, simmer the beans an additional 30 minutes. This alternate method will give the beans more of a New Orleans look and taste.
LOT - CHICKEN STOCK RICE (See Recipe)
Use a large (20 -24 inch diameter) pre-warmed ceramic platter and place the rice around the perimeter. Then add beans to the center of the platter. This is the traditional presentation of the dish, the Christians surrounding the Moor's castle.
I like to add tasso to this recipe, I know that it is a Cajun seasoning. BUT the leanness of tasso adds a great flavor without adding much fat.
Remember you are not making New Orleans Style Red Beans and Rice, Black Beans should retain their original shape and NOT break apart.
This dish gets it name from the medieval Crusades!!! It is when the Christians would lay siege to a Moorish or African city then try to capture it!! Look at the pic... the white crusaders would encircle the black moors!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: November 26, 2016
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