Ingredients
- 2 c. Dry black beans
- 8 x Garlic cloves, minced
- 2 x Carrots cut in half
- 3 x Bay leaves
- 2 tsp Dry thyme
- 2 tsp Salt
- 1 tsp Grnd black pepper
- 9 c. Or possibly more water
- 2 c. Long grain white rice
- 1/4 c. Dry sherry
- 3 Tbsp. Cider vinegar
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Moro Rice
Servings: 8
Directions
- Combine first 7 ingredients in large pot. Add in water and bring to a boil.
- Reduce heat and simmer till beans are almost tender, about 45 min.
- Throw away carrot pcs. Add in rice to beans and bring to a boil. Reduce heat, cover and simmer till rice is tender, adding more water if dry, about 20 min. 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)
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