The Moors and Christians is a taste of history - the dish that celebrates the fusion of cultures and flavors. This mouth-watering mix of black beans and white rice cooked with lard will take your tongue on a delicious journey. So why settle for a mundane meal when you can feast on a dish that tells a story?
The Moors and Christians is a taste of history - the dish that celebrates the fusion of cultures and flavors. This mouth-watering mix of black beans and white rice cooked with lard will take your tongue on a delicious journey. So why settle for a mundane meal when you can feast on a dish that tells a story?
Ingredients
1 EA onion
1 EA garlic clove
1 OZ / 30 G lard
7 OZ / 200 G white rice
14 OZ / 400 ML hot water
1 TBSP salt
7 OZ / 200 G canned black bean
Directions
Cut onion into quarters, reserve one quarter and cut the rest into thin slices. Peel garlic cloves.
Add your garlic clove and a quarter of the onion into the mixing bowl. Close the lid and chop using the turbo mode for 5 seconds. Scrape down the sides of the mixing bowl.
Add the lard and rice into the mixing bowl. Close the lid with the measuring cup removed, then sauté the rice using the sauté mode for 10 minutes.
Add the water and salt to the mixing bowl. Cook the rice with the measuring cup inserted using the sauté mode for 10 minutes.
Add the black beans to the bowl. Close the lid and mix for 20 seconds / speed 1 / stir.
