From Izayaa's Kitchen:
The origin of the word Moro originates in Spain. The Moorish “conquest” of Spain and other parts of Europe, brought with it an inevitable genetic takeover of the dominant Black people. Due to the dual reality that developed in Spain the custom of referring to the rice and beans as "moros y cristianos," referring to the "Moors" who were a civilized people from Africa that brought many amazing inventions, like libraries, universities, string music to Europe, and the Christians, who were the white Catholics descendants of the Caucasians, became common. Simply referring to the dish as “Moro” denotes that this dish was distinctly Moorish and was learned by the Spaniards. This Moorish dish is a very common recipe in the Caribbean & Latin America and it varies in form, depending on the process of cooking and the ingredients used. In Cuba this dish is called "Congri" with pieces of pork added to the mixture. In Central America the dish is known as "gallo pinto," and in the Dominican Republic (Quisqueya) is simply known as "Moro." It is the Dominican version of this dish that I will share with you. You can make this recipe however you want, with any kinds of legumes. Legumes meaning any dried fruit produced in a carpel that opens along its sides. Different types of legumes include lentils, beans, peas, carob, and soy. This particular recipe will be presented made uniquely vegan, void of any meat or dairy ingredients, commonly associated with diseases like diabetes, asthma, high blood pressure, cholesterol, and even cancer.
- 1 can of Organic Black Beans or 2 cups of boiled bag beans
- 2 cups of Brown Jasmine Rice
- 1/4 tsp of annatto seeds
- 1/3 diced green Italian pepper
- 1/3 diced red onion
- 2 garlic ears, mashed into a juicy mixture
- 2 tablespoons of Adobo, Organic brand or your own mixture of Tumeric powder, Garlic powder, Salt
- 1 pinch of Oregano
- 1 pinch of black pepper
- 1 pinch of apple cider vinegar
- 1 teaspoon of tomato paste
- 1 teaspoon of Soy Sauce (Tamari)
- 1 bunch of cilantro
- 2 tablespoons of cold-pressed Canola, Sunflower, or Safflower Oil
- In a pot, place two tablespoons of Canola Oil, turn up fire and let oil heat.
- Once oil has heated, place the annatto seeds and allow to simmer until it releases its color and fragrance. Remove quickly as oil can quickly become bitter.
- Place the diced onion, italian green pepper, and garlic into oil. Let heat for 1 minute, until garlic is a bit brown.
- Add Adobo, Oregano, black pepper, and the soy sace. Let these ingredients mix well with the rest.
- Add the cup of Black beans, lower the fire, close the pot, and let all ingredients mix for about 3 minutes.
- Open the pot and add 3 cups of Water, the tomato paste and vinegar. Mix well and close pot. Let the water simmer.
- Once bubbling occurs, add rice. Mix all ingredients. Make sure that the tomato paste dissolves.
- Close pot until water simmers.
- Turn the fire low, add the cilantro on top of mixture, close the pot, and cook the rice and beans for about 45 minutes.
- Open the pot, move the rice over, and close again. Let the low fire cook the rice and beans for an additional 10 minutes.
- Serve the moro with anything you want.
- Don’t forget to enjoy your meal. Peace!