Recipe - Moro Rice

2 cup Dried black beans
8 Garlic cloves, chopped
2 Carrots cut in half
3 Bay leaves
2 teaspoon Dried thyme
2 teaspoon Salt
1 teaspoon Ground black pepper
9 cup Or more water
2 cup Long grain white rice
One fourth cup Dry sherry
3 tablespoon Cider vinegar

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)
Posted to recipeludigest Volume 01 Number 668 by Kelly Burleson
kelly@hci.net on Feb 01, 1998