Best 5 Moro De Habichuela Negra Black Beans And Rice Recipes

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Moro de habichuela negra, also known as black beans and rice, is a traditional Cuban dish that combines the hearty flavors of black beans, aromatic rice, and a medley of spices. This classic dish holds a special place in Cuban cuisine and is often served as a main course accompanied by various side dishes. The combination of black beans and rice provides a complete protein, making it a nutritious and satisfying meal.

In this comprehensive guide, we present a collection of three distinct recipes that showcase the versatility of moro de habichuela negra. The first recipe introduces the classic version made with black beans, rice, and a blend of spices, capturing the essence of traditional Cuban flavors. The second recipe takes a creative twist by incorporating coconut milk and bell peppers, resulting in a flavorful and colorful dish. Lastly, the third recipe offers a vegetarian variation using vegetable broth instead of meat stock, making it a hearty and satisfying option for those following a plant-based diet.

Each recipe is meticulously explained with step-by-step instructions to ensure that home cooks of all levels can recreate these delectable dishes with confidence. Detailed ingredient lists, cooking times, and serving suggestions accompany each recipe, providing a comprehensive guide to preparing this beloved Cuban dish. Whether you prefer the classic, coconut-infused, or vegetarian version, this collection offers a range of options to suit every taste and dietary preference. Embark on a culinary journey and discover the diverse flavors and textures of moro de habichuela negra, a dish that embodies the vibrant spirit of Cuban cuisine.

Here are our top 5 tried and tested recipes!

DOMINICAN RICE AND BEANS - MORO DE HABICHUELA NEGRAS



Dominican Rice and Beans - Moro de Habichuela Negras image

A simple and customizable dish of Dominican-style Rice and Beans!

Provided by In the Kitchen with Jonny

Categories     Budget-Friendly     Weeknight Dinners     Comfort Food     Easy     Dairy-Free     Shellfish-Free     Gluten-Free     Egg-Free     Soy-Free     Entertaining     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free

Time 40m

Yield 4

Number Of Ingredients 13

4 tablespoon Cooking Oil
1 Onion
1 teaspoon Garlic Paste
1 1/2 teaspoon Distilled White Vinegar
3 Chicken Bouillon Cube
1/4 cup Tomato Paste
2 tablespoon Manzanilla Olives
15 ounce Canned Black Beans
1/2 Cubanelle Pepper
3 cup Long Grain White Rice
3 1/2 cup Water
1 teaspoon Salt
4 sprig Fresh Cilantro

Steps:

  • Heat Cooking Oil (4 tablespoon) in a pan with high sides over medium heat. Cook Onion (1), Distilled White Vinegar (1 1/2 teaspoon), and Garlic Paste (1 teaspoon) for about 3 minutes stirring occasionally.
  • Add Chicken Bouillon Cube (3), Tomato Paste (1/4 cup) and Manzanilla Olives (2 tablespoon), mix to dissolve bouillons.
  • Add Canned Black Beans (15 ounce), and Cubanelle Pepper (1/2) and stir to combine. Add Long Grain White Rice (3 cup), Water (3 1/2 cup) and mix together. At this point add Salt (1 teaspoon), stir and add few springs of Fresh Cilantro (4 sprig). Cook until the water evaporates.
  • When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes.
  • Uncover and stir (At this point some people drizzle a bit more oil on top) Put the lid and continue cooking for 5-10 minutes.
  • Serve with a green salad and meat of choice.

Nutrition Facts : Calories 177 calories, Protein 4.0 g, Fat 4.2 g, Carbohydrate 30.5 g, Sodium 391.1 mg, SaturatedFat 0.3 g, TransFat 0 g, Cholesterol 0 mg, Fiber 2.6 g, Sugar 1.4 g, UnsaturatedFat 3.6 g

RICE WITH BEANS (MORO DE HABICHUELAS)



Rice with Beans (Moro de Habichuelas) image

One of the most common dishes in the Dominican Republic, Moro is a mixture of rice, beans and vegetables.

Provided by Vanessa

Categories     Side Dish

Time 45m

Number Of Ingredients 14

3 tablespoons vegetable oil
1 small red onion, (cubed)
half of a green and/or red bell pepper, (cubed)
2 cloves of garlic, (minced)
1 tablespoon cilantro, (chopped)
2 tablespoons tomato sauce
2 cubes of chicken bouillon ((caldo de pollo))
1 pack of sazon ((culantro y achiote))
1 teaspoon oregano
1/2 teaspoon adobo
1/2 teaspoon ground black pepper
1 can red or pinto beans, (with liquid)
2 1/2 cups water
3 cups rice

Steps:

  • In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
  • Add the beans with it's liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
  • Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
  • Serve warm with a side of your choice.

Nutrition Facts : Calories 514 kcal, Carbohydrate 95 g, Protein 13 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 268 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving

DOMINICAN MORO DE HABICHUELAS NEGRAS



Dominican Moro De Habichuelas Negras image

Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic where it is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water, hard boil for 10 minutes, then boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.

Provided by KristinV

Categories     Caribbean

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

2 cups rice
4 cups water
1 cup cooked black beans
3 tablespoons vegetable oil
1 tablespoon tomato paste
1/4 cup green bell pepper, finely chopped
1/2 medium red onion, chopped
1/2 teaspoon dried oregano
2 fresh garlic cloves, mashed (or pressed)
1 sprig fresh coriander (with stem)
1 teaspoon fresh parsley, finely chopped
1 vegetable stock cube
1 teaspoon salt

Steps:

  • Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
  • Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer.
  • When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
  • When it starts to boil reduce heat to the lowest possible and cover with a lid.
  • After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of coriander and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.

Nutrition Facts : Calories 409.4, Fat 8.9, SaturatedFat 1.2, Sodium 496.5, Carbohydrate 72.6, Fiber 4.6, Sugar 1.1, Protein 8.6

MORO (BLACK BEAN AND WHITE RICE)



Moro (Black Bean and White Rice) image

Provided by Aarón Sánchez

Number Of Ingredients 14

2 cups uncooked black beans
2 bay leaves
1 tablespoon oregano
Salt and pepper to taste
1/4 cup lard
1 cup bacon, diced
1 cup chorizo, diced
1 cup ham, diced
1 white onion, diced
1 red and green bell pepper, diced
1 tablespoon chopped garlic
1 tablespoon cumin
1 cup rice
1 banana leaf

Steps:

  • Preheat oven to 350 degrees. Cook black beans in water with bay leaves, oregano and salt until done, approximately 1 hour. Strain and keep the liquid. Heat lard in a medium sized saute pan over medium heat and cook bacon until it begins to render fat. Add chorizo, ham, onions, peppers, and garlic. Cook for 5 minutes, then add cumin. Next add cooked beans, rice, and reserved bean liquid. Cover with a banana leaf and place in oven. Cook for approximately 20 minutes or until rice is done and all the liquid is incorporated.;

DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)



Dominican Moro De Habichuelas Negras ( Rice and Beans) image

Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic. This is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water and boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.

Provided by Kitty Kat Cook

Categories     Rice

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

2 cups rice
4 cups water (the water you boiled the beans in if possible)
1 cup cooked black beans
3 tablespoons vegetable oil
1 tablespoon tomato paste (not sauce)
1/4 cup cubanel green peppers or 1/4 cup green bell pepper, finely chopped
1/2 medium red onion, chopped
1/2 teaspoon dried oregano
2 fresh garlic cloves, mashed (or pressed)
1 sprig fresh cilantro (with stem)
1 teaspoon fresh parsley, finely chopped
1 chicken bouillon cubes or 1 chicken stock cube
1 teaspoon salt

Steps:

  • Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
  • Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
  • When it starts to boil reduce heat to the lowest possible and cover with a lid.
  • After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of vegetables: This will add flavor and nutrition to the dish.
  • Don't overcook the rice: It should be tender but still have a little bite to it.
  • Season the dish to taste: Add salt, pepper, and other spices as desired.
  • Garnish with fresh herbs: This will add a pop of color and flavor.

Conclusion:

Moro de habichuela negra, or black beans and rice, is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of protein, fiber, and vitamins. The combination of black beans, rice, and vegetables makes it a complete meal that is sure to satisfy. This dish is also relatively easy to make, so it is a great option for busy weeknights. With its bold flavors and satisfying texture, moro de habichuela negra is a dish that everyone will enjoy.

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