Spanish Cristianos Y Moros ( Beans and Rice Sidedish)
photo by Mami J
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 354.88 ml dried black beans
- 236.59 ml plain long grain white rice
- 177.44 ml minced white onion
-
Garnish
- red sweet bell pepper, thinly sliced
- fresh Italian parsley or fresh cilantro leaves
-
DRESSING
- 177.44 ml extra virgin olive oil (I usually use a little less)
- 88.74 ml fresh lemon juice
- 11.09 ml ground cumin
- 7.39 ml minced fresh garlic (NOT dried)
- 7.39 ml salt (to taste)
- 1.23 ml fresh ground black pepper (to taste)
directions
- Soak the dried beans, cook until tender and set aside.
- Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
- Cook the rice until done.
- Drain the warm beans and transfer 3 cups to a large bowl.
- Toss the black beans carefully with half of the white onion and half of the dressing.
- In another bowl, transfer the rice and toss with the remaining onion and dressing.
- On a large serving platter, arrange the beans on one side and the rice on the other side.
- Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
- Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.
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Reviews
-
I never knew rice and beans could be sooooo delicious! I made this just as written (cutting the oil back to 1/2 cup), and wouldn't change a thing! The flavors are amazing. I enjoyed this warm and at room temperature. I mixed some of the chopped cilantro right into the dressing as well as saving some for garnish. Thanx for posting this. I'll be making this a lot.
RECIPE SUBMITTED BY
COOKGIRl
United States