Moros y Cristianos

 

I have something to admit. When I first met My Boy and found out that he is a vegetarian, I was a little intimidated. Combining the 2 ways of eating into one household might be easy for a meal or two, but over the long term… So when faced with this challenge, I did what I always do, RESEARCH! We went to the library and schlepped home a very large, very heavy pile of books. I spent hours (and still do) looking online for recipes that would work for us. One of the things I look for are meals that are vegetarian on purpose. By that, I mean it’s not full of fake meat substitutes or just a recipe that has had meat removed from it. One such recipe is Moros y Cristianos or Christians and Moors. Such a lovely, delicious dish, full of flavor AND it uses many ingredients that I always have on hand. And to top it all off, it’s a crock pot recipe! I read that traditionally it is served with an egg or some fried plantains. I know that the egg works very well with it, but we haven’t tried the plantains yet.


Christians and Moors
1 roasted bell pepper, finely chopped
~1tbsp oil
2 finely chopped onions
4 garlic cloves, minced
2tsp oregano leaves
2tsp crushed cumin seeds
1 peeled, chopped tomato
14-19oz beans (or 1cup dried/cooked)
1/2 cup vegetable stock
2 cups long grain rice
1 green bell pepper
2tbsp lemon or lime juice
1/4cup cilantro
4 green onions, white part only


Heat oil in skillet, add onion and cook until soft.
Add garlic, spices, stir 1 minute.
Add beans, tomato and stock, bring to boil.
Transfer to slow cooker. Cook low 8-10 or high 4-5.
Cook rice.
Add peppers to slow cooker and cook about 30 minutes.
Stir rice into slow cooker, add remaining ingredients.