Platillo Moros y Cristianos with a Twist

Ingredients

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 bay leaf 1 bay leaf
• 4 cups (800ml) vegetable broth 4 cups (800ml) vegetable broth
• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 15g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black beans.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the cumin, smoked paprika, and bay leaf to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Add the black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans are tender.
5. 5.
   Remove the bay leaf from the pot and season the beans with salt and pepper to taste.
6. 6.
   In a separate pot, cook the rice according to package instructions.
7. 7.
   Once the rice is cooked, combine it with the black beans and mix well.
8. 8.
   Serve the Platillo Moros y Cristianos garnished with fresh cilantro or parsley and accompanied by lime wedges.

Treat your ingredients with care...

• Black beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the black bean stew.
• If you prefer a spicier dish, add a pinch of cayenne pepper or a diced jalapeño to the sautéed vegetables.
• To make the dish more filling, you can add cooked diced vegetables such as carrots or zucchini to the black bean stew.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Platillo Moros y Cristianos as a main course, accompanied by a fresh green salad or plantain chips for added crunch.

Presentation advice

To enhance the presentation, place a lime wedge on top of each serving and sprinkle some fresh cilantro or parsley leaves over the dish.