Moors and Christians

[Guest guest]

I really like this dish but I have not found it to freeze very successfully, so

I only make it when I have guests.

Christie

 

Moors and Christians

(Cuban)

 

1 red bell pepper, roasted and finely chopped

1 Tbsp oil

2 onions, finely chopped

4 large cloves of garlic, crushed

2 tsp dried oregano

2 tsp cumin seeds coarsely crushed (or use ground cumin)

1 tomato, peeled, seeded and finely chopped (I used 1 Tbsp tomato paste)

1 14 oz can black beans drained and rinsed, or 1 cup dried beans, cooked and

drained

1/2 cup vegetable stock

2 cups long grain white rice, cooked

1 green bell pepper, finely chopped

 

2 Tbsp freshly squeezed lemon or lime juice

1/4 cup finely chopped cilantro

4 spring onions, finely chopped (white part only)

2 plantains (green banana will do instead)

 

Roast the red pepper, remove the blackened skin, finely chop and set aside to

add near the end of the slow cooking.

 

In a saucepan, gently heat onion for about 3 minutes, add garlic, oregano and

cumin and cook for a further minute. Stir in tomato, beans and stock and bring

to a boil. Put it all into slow cooker and cook on Low for 8–10 hours or on High

for 4-5 hours.

 

When the bean mixture is done, add the roasted red pepper and green pepper, stir

well and cook on High for a further 20-30 minutes until the green pepper is

tender.

 

Stir in cooked rice. Add lemon or lime juice, spring onion and chopped cilantro,

stir well to combine.

 

Top each serving with fried plantain.

 

adapted from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson