Prep 10 mins
Cook 40 mins
This is from whats4eats.com. Moros y Christianos is made in different ways throughout the Caribbean. What follows is the Haitian version. The butter plays off really well against the creaminess of the kidney beans. Instead of a scotch bonnet, you could use Tabasco's chipotle sauce.
- 1⁄4 cup butter
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 3 garlic cloves, minced
- 1⁄2 cup tomato sauce (or use 1/4 cup tomato paste plus 1/4 cup water, mixed)
- 2 cups red kidney beans, cooked (canned okay, drain first)
- 1 teaspoon thyme
- 2 teaspoons oregano
- 1 bay leaf
- 1 cup long-grain white rice
- 1 3⁄4 cups water (or stock)
- scotch bonnet pepper (or Tabasco chipotle sauce to taste)
- Heat the butter in a large saucepan over medium heat. Add the onion and bell pepper; sauté until the onion is translucent. Add the garlic and sauté for another 1-2 minutes. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Simmer for 5-10 minutes to meld flavors.
- Stir in the rice, stock or water, and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes.
- Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.
I've been trying to find a recipe for the rice and beans I ate 3x a day while on a mission trip in Haiti. This recipe comes really close. It's quick and easy to make and it's delicious! I'll definitely be making this again.
This is a delicious recipe! My husband loves rive and beans, and he also loves spicy foods. I followed MarraMamba's suggestion and used chipotle peppers instead of scotch bonnet. I loved the creamy texture of the dish, and it is easy to adjust to the level of heat you like. On top of all that, it is beautiful as well. I used red peppers as green peppers and I do not get along. Made for Top Favorites of 2009 Tag Game.
I made this for the 10th time or so today, it is such a comfort food! update. today i had no scotch bonnet so used a chipotle hot sauce (like tabasco but from chipotles) and it was amazing. Added a little smoky flavor to it. I would suggest using a chipotle in adobo as well. i have only tried one other haitian rice and beans recipe and this one is by far the best. I used to live there and the maid would bring it for my lunch..not bc she had to cook for me but she was always proud of her rice and beans. Took me right back to living there!