Moros

4 servings

Ingredients

Quantity Ingredient
2 cups Dried black beans; washed, picked over
10½ cup Water; divided
2 cups Long-grain white rice
3 tablespoons Unsalted butter
1½ teaspoon Salt
½ teaspoon Freshly-ground black pepper

Directions

Place the beans and 7½ cups of the water in a large pot and bring to a boil. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon. Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. Drain. Pour the remaining 3 cups of water into a medium saucepan, add the butter and bring to a boil.

Stir in the rice, salt and pepper and bring back to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 20 minutes. Mix the rice with the beans and heat through, if necessary, to serve warm. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6356 broadcast 01-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-12-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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