What better side dish to serve beside Cuban Pig (page 165) than moros y cristianos, or black beans and rice? Black beans are a staple of Cuban cooking, used in soups, stews, and sauces. Black beans can be traced back 7,000 years to southern Mexico and Central America, and their popularity has spread throughout the Caribbean and the southern United States, especially the Southwest and Florida. This spicy and filling recipe breaks the mold on traditional barbecue side dishes but can also be served as a complete meal.

　　

Ingredients

serves 8

　　1/3 cup olive oil

　　1 green bell pepper, cored, seeded, and chopped

　　1 Japaleño pepper or Aji Cachucha pepper, seeded and chopped

　　1 onion, chopped

　　7 garlic cloves, minced

　　1 tablespoon dried oregano

　　1 bay leaf

　　1 teaspoon salt

　　3/4 ground cumin

　　1/2 teaspoon black pepper

　　1/2 teaspoon cayenne pepper

　　4 cups black beans soaked overnight in water, or drained canned beans

　　3/4 cup water or chicken stock

　　3 cups prepared rice

　　

Step 1

Add the olive oil to a large pan over medium heat. Add the bell pepper, jalapeño pepper, onion, and garlic and sauté for 3 minutes, then add the oregano, bay leaf, salt, cumin, black pepper, and cayenne pepper. Sauté until the vegetables soften, then turn the heat to low. Mash 1 cup of the beans to a paste and add to vegetable mixture. Add the remaining whole beans and the water or chicken stock. Simmer until the mixture thickens, about 20 minutes. Serve over the hot cooked rice.

　　

Cooking Method

Step 2

Stove

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.