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Moros y Cristianos (Black Beans and Rice)

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Boilermaker View Drop Down
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Joined: 23 July 2010
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    Posted: 31 October 2010 at 19:47
Rivet kindly sent me 3 jars of his Caribbean Habanero Salsa http://foodsoftheworld.activeboards.net/caribbean-habanero-salsa_topic891.html?KW=calypso which I received last week.  I only had the chance during the week to open a jar and give it a taste but from the initial tasting could tell it was good stuff.  It has beautiful color and texture with good heat and a nice finish.  The taste is fruity and sweet with the follow-up of a nice blast of citrusy heat that only the noble habanero (my favorite pepper) can deliver.

Look like good stuff, eh?

Well, I can tell you that it is fantastic!!!Clap



I decided to make an islands inspired dish that would be worthy of John's excellent creation and settled on good ol' black beans and rice.  Here's my version, not many pics as it's easy to make but tasty and satisfying.

1 lb dried black beans
3 quarts ham or chicken stock (I used ham stock that I had in the freezer)
3 T extra virgin olive oil
1 chopped onion
3 minced garlic cloves
1 T ground cumin
1 T chili powder (I used San Antonio Red from Mild Bill's in Texas http://www.mildbills.com/ )
1 t ground jalapeno powder
1/3 cup ketchup
1 t dried oregano
Salt to taste (will take 3 to 4 teaspoons)

Soak the black beans overnight in cold water and then drain and rinse. 

Heat the olive oil until hot in a pan and add the chopped onion and garlic and saute until clear. Add the black beans, stock or water, cumin, chili powder, ground jalapeno powder, oregano, and ketchup.  Simmer the beans until tender adding water or stock as needed, this will take a couple of hours.  Add salt to taste, will require 2 to 4 teaspoons.  Serve over cooked white or Basmati rice (I use Basmati).

I served this with a dollop of both sour cream and Rivet's salsa.  This recipe can also be used to make a nice black bean soup.  To do so just take out and reserve about a cup of black beans and then puree the rest using a blending wand or a food processor and then add back the reserved black beans then garnish with sour cream and Rivet's salsa.



Rivet's salsa was so good with the black beans and rice that I ended up spooning about a a third of the jar onto my plate.  John's salsa pairs PERFECTLY with black beans and rice adding heat and  a nice sweetness that is just irresistible and delicious, he really got this one right and it would be a wonderful accompaniment to just about any Islands inspired dish. 

John, thanks for sharing your delicious salsa with me!  I am enjoying every bite of it!
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Hoser View Drop Down
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Joined: 06 February 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2010 at 04:23
We had a hard freeze here in Little Rhody last night....time to start making some nice hot stuff like this.
Go ahead...play with your food!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2010 at 06:04
now that does look good! the caribbean islands are definitely stretching into georgia today!
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2010 at 15:40
I had a Spanish professor who hosted an "immersion experience" for the class. She took us all to her house to work together making Moros y Christianos, and we could only speak Spanish while we were doing it.

The results were muy delicioso.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 December 2012 at 13:08
Boil Maker,
 
Looks divine. 
 
I had Tolosa Navarra Red Beans yesterday ( in Spain Section ) however, I shall definitely give your Arroz y Frijoles Negros a try.
 
Los Moros ( the Moorish ) y Los Cristianos is a Spring Holiday in southeast  Spain; Alicante and Valencia and in Andalusia, in southern Spain.
 
Best regards, and Happy Holidays,
Margaux Cintrano.
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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