Name: Moro Rice
Ingredients: 2 c Dried black beans; 8 Garlic cloves, chopped; 2 Carrots cut in half; 3 Bay leaves; 2 ts Dried thyme; 2 ts Salt; 1 ts Ground black pepper; 9 c Or more water; 2 c Long grain white rice; 1/4 c Dry sherry; 3 tb Cider vinegar

Their god is something which they created themselves, a being who is always prepared to oblige and excuse them. They do not worship him with awe and respect, indeed they do not worship him at all. They reveal that their so-called god is no god at all in their talk. For they are forever saying that 'they simply cannot believe that God will punish the unrepentant sinner to all eternity, and this and that.' They cannot believe that God will do so, therefore, they draw the conclusion that God does not and will not. In other words, God does what they believe he ought to do or not do. What a false and blasphemous conception of God! How utterly untrue and unworthy! Such is the new paganism of today.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains	Cuban	Beans, Side dishes	8	Servings

INGREDIENTS

2	c	Dried black beans
8		Garlic cloves, chopped
2		Carrots cut in half
3		Bay leaves
2	ts	Dried thyme
2	ts	Salt
1	ts	Ground black pepper
9	c	Or more water
2	c	Long grain white rice
1/4	c	Dry sherry
3	tb	Cider vinegar

INSTRUCTIONS

Combine first 7 ingredients in large pot.  Add water and bring to a boil.
Reduce heat and simmer until beans are almost tender, about 45 minutes.
Discard carrot pieces.  Add rice to beans and bring to a boil. Reduce heat,
cover and simmer until rice is tender, adding more water if dry, about 20
minutes. Stir in sherry  and vinegar. Season to taste with salt and pepper.
NOTE:  Moro Rice is a traditional Cuban dish.  It is usually called Moros y
Christianos.  Excellent with pork roast and platanos maduros (fried ripened
plantains)
Posted to recipelu-digest Volume 01 Number 668 by Kelly Burleson
<[email protected]> on Feb 01, 1998

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