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Homemade Moro de Habichuela Negra (Black Beans and Rice) photo

Moro de Habichuela Negra (Black Beans and Rice)

This Moro de Habichuela Negra is a comforting, flavorful dish combining earthy black beans and hearty rice!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 cup dry black beans or a can of black beans
  • 5 tablespoons vegetable oil (I prefer olive oil), divided
  • 1 small red onion minced
  • 1 tablespoon mashed garlic
  • 1 cup pitted green olives sliced (optional)
  • 1 medium red bell pepper diced (or cubanelle pepper)
  • 1 leaf bay leaf (optional)
  • 1 teaspoon oregano (dry, ground)
  • ½ teaspoon dry thyme leaves or 3 sprigs of fresh thyme
  • ½ cup capers (optional)
  • 1 cup tomato sauce plus 2 tablespoons of tomato paste
  • 2 teaspoons salt (or more, to taste)
  • 3 cups long grain rice such as Carolina
  • 1 tablespoon chopped cilantro

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Can opener

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Beans - If using dry black beans, rinse and soak them overnight. The next day, boil until tender, about 1-1.5 hours. For canned beans, drain and rinse before use.
  2. Step 2: Sauté Aromatics - In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced red onion and sauté until translucent, about 5 minutes. Stir in the mashed garlic and diced red bell pepper and cook for an additional 3-4 minutes until softened.
  3. Step 3: Add Flavorings - To the skillet, add the green olives, bay leaf, oregano, thyme, and capers. Stir for about a minute until fragrant.
  4. Step 4: Incorporate Tomato Sauce - Pour in the tomato sauce and paste, mixing well. Allow to simmer for 5 minutes.
  5. Step 5: Combine with Beans - If using dry beans, add your cooked beans to the skillet. If using canned beans, stir them in now. Mix well.
  6. Step 6: Cook the Rice - In a separate pot, bring 6 cups of water to a boil. Add 3 cups of rice and 2 teaspoons of salt. Stir, cover, and reduce heat, cooking until fluffy, about 18 minutes.
  7. Step 7: Combine Everything - Once the rice is cooked, gently fold it into the black bean mixture. Stir to combine thoroughly.
  8. Step 8: Serve and Garnish - Remove from heat and sprinkle with chopped cilantro. Serve warm and enjoy!

Notes

  • For added nutrition, consider using brown rice instead of white rice.
  • Feel free to add more vegetables like zucchini or corn for extra flavor.
  • This dish freezes well; cool completely before freezing for up to 3 months.