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.
- 59.14 ml butter
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 3 garlic cloves, minced
- 118.29 ml tomato sauce (or use 1/4 cup tomato paste plus 1/4 cup water, mixed)
- 473.18 ml red kidney beans, cooked (canned okay, drain first)
- 4.92 ml thyme
- 9.85 ml oregano
- 1 bay leaf
- 236.59 ml long-grain white rice
- 414.03 ml 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.