| How To Cook: |
|
|
1. In a large sieve or colander wash the beans under running water until the draining water runs clear. Transfer them to a heavy 3- to 4-quart saucepan, add ˝ teaspoon of the salt and a few grindings of pepper, and pour in 6 cups of water.
|
2. Bring to a boil over high heat; reduce the heat to low, and simmer partially covered for about 1˝ hours, or until the beans are tender but still intact.
|
3. Drain in a sieve set over a deep bowl and put the beans aside. Measure the cooking liquid and add enough water to make 4 cups.
|
4. In a heavy 2˝ -to 3-quart saucepan, melt 1tablespoon of the lard over moderate heat. When it is very hot but not smoking, add the rice and stir for l or 2 minutes, until the grains turn somewhat milky and opaque.
|
5. Stir in the 4 cups of reserved liquid and water, the remaining teaspoon of salt and a liberal grinding of pepper, cover tightly, and reduce the heat to the lowest possible point.
|
6. Simmer undisturbed for about 20 minutes, or until the rice is tender and has absorbed all the liquid. Taste for seasoning and set aside off the heat, partially covered to keep the rice warm.
|
7. Working quickly, melt the remaining 2 tablespoons of lard in a heavy 8-to 10-inch skillet. Drop in the beans and stir until they are heated through. Watch carefully for any sign of burning and regulate the heat accordingly.
|
8. Fluff the rice with a fork, mound it on a heated platter, and surround it or top it with the beans. Serve at once.
|
