Recipe courtesy of Mary Sue Milliken and Susan Feniger

Moros

  • Level: Easy
  • Yield: 4 to 6 servings
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Ingredients

2 cups dried black beans, washed and picked over

10 1/2 cups water

2 cups long-grain white rice

3 tablespoons unsalted butter

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. Mix the rice with the beans and heat through, if necessary, to serve warm.

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