Recipe by Debbie R.
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.
Top Review by missgnomer
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.
- 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)
Directions See How It's Made
- 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.