Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dried black beans |
| 8 \N | Garlic cloves, chopped |
| 2 \N | Carrots, cut in half |
| 3 \N | Bay leaves |
| 2 teaspoons | Dried thyme |
| 2 teaspoons | Salt |
| 1 teaspoon | Ground pepper |
| 9 cups | (or more) water |
| 2 cups | Long-gain white rice |
| ¼ cup | Dry Sherry |
| 3 tablespoons | Cider vinegar |
Combine first 7 ingredients in large pot. Add 9 C water and bring to boil. Reduce heat and simmer until beans are almost tender, about 45 minutes. Discard carrot pieces. Add rice to beans and bring to 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.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>