Moros

• 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

1. Place the beans and 7 1/2 cups of the water in a large pot and bring to a boil.
2. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in centers.
3. Crush the beans in their liquid with a potato masher or the back of a wooden spoon.
4. Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes.
5. Drain.
6. Pour the remaining 3 cups of water into a medium saucepan, add the butter and bring to a boil.
7. Stir in the rice, salt and pepper and bring back to a boil.
8. Reduce to a simmer, cover and cook until the water is absorbed, about 20 minutes.
9. Mix the rice with the beans and heat through, if necessary, to serve warm.

black beans, water, longgrain white rice, unsalted butter, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/moros-recipe.html (may not work)