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 “Christians and Moors” (Black Beans and Rice)

 “Christians and Moors” (Black Beans and Rice) Recipe

  • 1 pound dried black beans, rinsed and picked over
  • ½ cup sofrito (below)
  • 2 quarts plus 2½ cups water
  • 2 medium Russet potatoes (about 10 ounces), peeled and cut into 1-inch pieces
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup long grain rice
  • 2 tablespoons unsalted butter or achiote oil
  • 1 cup olive oil
  • 3 tablespoons annatto seeds (available in Latin American groceries)
  • 1/3 cup achiote oil (see above)
  • 1 medium onion, chopped
  • 1 head garlic, cloves crushed and peeled
  • 1 medium green bell pepper, seeded and chopped
  • 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 bay leaf, finely crumbled
  • ½ cup chopped fresh parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 578kcal (29%)
Total Fat 18g (28%)
Saturated Fat 3g (13%)
Cholesterol 0mg (0%)
Total Carbohydrate 86g
Dietary Fiber 14g
Sugars 3g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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