Black Beans and Rice (Moors and Christians)


  • 15 oz can of black beans (or equivalent amount of cooked dried black beans)
  • Tbsp olive oil
  • 1 Small onion, chopped
  • 2 Cloves of garlic, smashed and minced
  • 1/2 Green pepper, chopped
  • 1/2 Tsp of cumin powder
  • 1/4 Tsp cayenne
  • Salt
  • Long  grain rice


  1. Put a tbsp of oil in small sauce pan and add onions, garlic, and green pepper. Sautee until soft
  2. Add spices and stir
  3. Drain and rinse beans and add to saucepan with a little water to keep beans from sticking to the pan. Cook until just hot stirring so beans don’t stick
  4. Season with salt to taste
  5. Cook rice until just past al dente stage and drain
  6. Serve beans over rice and season with Tabasco Sauce to taste


  • To cook dried black beans, dump them into a pot and cover with plenty of water. Bring to a boil and simmer for approximately an hour and a half or until done. There is no need to pre-soak black beans.






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