Cuban Beans and Rice

Photo by Carlington Wilmot

December 2008-February 2009

This dish is also known as Moors and Christians in Cuba

  • 1/2 pound black beans
  • 3 1/2 cups water
  • 2 bay leaves
  • 1/2 pound pork skin
  • 1 medium green pepper
  • 1 onion
  • 3 garlic cloves
  • 2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • 1/4 cup olive oil
  • 2 tablespoons vinegar
  • 1 1/2 pounds cooked white rice


  1. Boil beans in 3 1/2 cups water with bay leaves until the beans are soft, but not broken.
  2. Cut the fatty pork skin into small pieces (cubes) and deep fry in oil. Add diced green pepper, onion and garlic. Saute then add cumin, oregano, salt and finally vinegar. Remove pot from flame.
  3. Add the pork and seasoning to the pot with the softened beans. The pot should have 3 ½ cup of the softened bean broth.
  4. Cook over a low fire until the beans are opened and the liquid has evaporated. This will take several hours.

Serve over rice with vinegar and raw, chopped onion
1 cup of dried black beans yields about 2 1/2 cups cooked beans.
If you’re in a 
hurry, beans may be cooked in a pressure cooker for 20 minutes at 10 pound pressure.


-By Marta Amador, wife of the former Counsellor in the Cuban Embassy in Jamaica

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