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bienvenidos and welcome to another episode of Spain on a fork today we're making a recipe from the beautiful Canary Islands also known as las islas canarias famously known for their sunny beaches and having some amazing architecture now the dish that we're making does have a historical reference as it represents when the Spanish Christians expelled the Moors from the Iberian Peninsula in 1492 we're talking Spanish black beans and white rice this is known as Moros y Cristianos and let me tell you this dish is filled with so many simple yet delicious
flavors It's made with basic pantry staples and the best part done in a little over 30 minutes folks serve this dish as a side next to some pan-griled fish or as a main course as it certainly has enough protein either way make sure to enjoy it next to a bottle of Spanish wine for a taste of Spanish history this video is sponsored by tienda.com La Tienda is an online superstore focusing on selling all things Spain for your home and kitchen and they've been around since 1996 and like I always tell you they have the biggest selection of artisan Spanish ingredients
like queso manchego the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned seafood from Spain and all the basic pantry staples you need such as extra virgin olive oil which we're going to use in today's recipe among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from 2 servings all the way up to 50 servings and they even offer classic grilling systems that way you can always perfectly cook your paella folks
visit tienda.com let them know Albert from Spain on a fork sent you there and make sure to use coupon code ONAFORK during checkout for 10% off your order alright let's just jump right into this I'm going to heat a saucepan with a medium heat and add in 2 tbsp of extra virgin olive oil which is 30 ml link where you can get the Spanish one I'm using in the description box below while the oil is heating I'm going to roughly chop three cloves of garlic then we'll add the chopped garlic into the saucepan and we'll mix it around continuously and go between 30 seconds to 1 minute here
after about 1 minute and the garlic is nice and fragrant you don't want to brown it we'll add in two cups of water which is 480 ml then we'll season generously with sea salt turn it up to a high heat and give it a mix while the water's heating let's start prepping the rice I'm going to measure out one cup of rice which is 190 grams I'm using Spanish short grain rice which is similar to arborio of course you can use any rice you like here just make sure to check the package instructions that way your liquid to rice ratios and your cooking times are right on the money once the water comes to a boil in the saucepan we'll add in the rice
and we'll give it a mix that way it's evenly distributed and then we'll place a lid on the saucepan and lower it to a low heat and we're going to simmer this for about 18 minutes or until the rice is just cooked through once again make sure to check the package instructions on the rice you're using that way you get your cooking times right on the money In the meantime let's start making our beans I'm going to heat a fry pan with a medium heat and add 3 tablespoons of extra virgin olive oil which is 45 ml once again link where you get the Spanish one I'm using which truly makes a difference in this recipe in the description box below
while the oil is heating I'm going to finely chop one small onion roughly chop three cloves of garlic and finely chop one red bell pepper and like I've told in prior videos if you prefer you can chop the ingredients before heating the pan then we'll add the chopped vegetables into the hot fry pan and we'll mix them around continuously that way they don't brown too quickly and it all evenly sautes after about 4 minutes and the vegetables are lightly sauteed I'm going to add 3/4 of a teaspoon of ground cumin which is 2 grams we'll also add in half a teaspoon of dried thyme which is half a gram
and 1/4 teaspoon of crushed red pepper which is a little over half a gram and we'll give it a quick mix and I tell you by adding in the spices and herbs right now and lightly sautéing them it's going to make them nice and fragrant which gives this dish a beautiful lift of flavors then we'll add in half a cup of tomato sauce which is 120 grams as always I made mine by finely grating fresh tomatoes but you can also use half the amount of canned tomato sauce which is similar to passata we'll also add in half a cup of dry white wine which is 120 ml If wine is
not your thing you can also use white grape juice here or any broth of your choice with a squeeze of fresh lemon juice and season everything with sea salt and freshly cracked black pepper and then we'll turn it up to a high heat give it a mix and simmer for a few minutes in the meantime let's start prepping the beans I'm going to drain two cans of black beans into a colander and rinse the beans under some water size of the cans I'm using are 15 1/2 oz which is 440 g each
after simmering the tomato sauce and white wine for about 5 minutes and the alcohol has been cooked off and you can see the mixture has slightly thickened we'll add in the rinsed black beans and 1/2 cups of water which is 360 ml then we'll season with a kiss of sea salt add in two bay leaves and give it a gentle mix once it comes to a boil we'll place a lid on the pan and lower the fire to a low heat and we're going to simmer this for about 10 minutes that way the flavors can develop
in the meantime let's move back to the rice after simmering it for 18 minutes which in my case should be perfectly cooked through this is ready to go I'm remove the saucepan from the heat and using a fork we'll gently fluff the rice this is to help separate the grains and then we'll transfer some of the rice into a shallow bowl after simmering the beans for about 10 minutes we'll remove the pan from the heat and transfer some of the beans into the bowl with the white rice
and check it out folks our Spanish black beans and white rice is done easy to make gorgeous presentation and all done in a little over 30 minutes let's give this a try and see how it turned out once again folks Moros y Cristianos a historic recipe from the beautiful Canary Islands so excited to try this here we go that's so good grab a spoonful don't be shy take some that is absolutely delicious another recipe for me where less is more and the simple things are the best things as we grabbed such basic ingredients and we got so many flavors out of this the black beans absorbed everything in the pan and then that rice rounds it up for the perfect balance easy to make
heart healthy give it a try at home once again as a main course or even as a side either way enjoy it next to a bottle of Spanish wine for a taste of Spanish history eeally quick before I go a shout out to a couple of my patreons Daniela Brandt Patricia O'Brien and Cullen Holliman again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a fork family till the next time
Hasta luego!
