Moro Rice

Photo: flickr user avlxyz

Ingredients

2 cups Dried black beans

8 Garlic cloves, chopped

2 Carrots cut in half

3 Bay leaves

2 teaspoons Dried thyme

2 teaspoons Salt

1 teaspoon Ground black pepper

9 cups Or more water

2 cups Long grain white rice

cup Dry sherry

3 tablespoons Cider vinegar

Preparation

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)