| 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
<kelly@hci.net> on Feb 01, 1998
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