Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Roasted Pork Stuffed with Moros

Recipe courtesy of Alex Garcia

Rice and Beans: Moros y Cristianos (Arroz con Habichuelas)

Recipe courtesy of Juventino Avilas

Red Beans and Rice (Moors and Christians): Moros y Cristianos

Recipe courtesy of Alex Garcia

Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos

Recipe courtesy of Maricel Presilla

Browse Reviews By Keyword

          Latest Stories