Moors and Christians
Food can also be part of history and this classic and drool-worthy Moors and Christians dish is the proof! The fight between Muslim Moors and Spanish Christians left its mark in culinary history when this dish was born. Let the combination of onion, garlic, beans, rice, and lard, take you on a flavorful and cultural ride!
|
1 comentarios
Ingredients
4
Portions
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
Preparation
15 mins
30 mins
Easy
- In a blender, combine water, onion, and salt and blend for 5 minutes or until smooth. Set aside.
- In a pot over medium heat, heat plenty of oil and fry onion until slightly golden brown. Add rice and fry for 5 minutes or until it slightly turns color. Add blended mixture and lower heat over low heat. Cover and cook for 10 minutes. Set aside.
- In a skillet over medium heat, heat lard. Add onion and garlic and cook for 5 minutes. Once the ingredients turn color, add beans, mix thoroughly, and cook for 2 minutes. Add bean broth, rice, ground cumin, and oregano, and mix thoroughly. Cook Moors and Christians for 2 more minutes. Remove from heat.
- Serve Moors and Christians in a soup bowl garnished with cilantro leaves.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.