Moros Recipe - Cooking Index
Moros Recipe - Cooking Index
| 2 cups | 320g / 11oz | Dried black beans - washed, picked over |
| 10 1/2 cups | 2488ml | Water - divided |
| 2 cups | 320g / 11oz | Long-grain white rice |
| 3 tablespoons | 45ml | Unsalted butter |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Place the beans and 7 1/2 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.
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 - http://www.foodtv.com
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