A flavorful blend of black beans and rice.

Byline: ASK MRS. OLIVER by Mrs. Oliver For The Register-Guard

Dear Mrs. Oliver: Several years ago, I got a recipe from The Register-Guard for "Moros y Cristianos." It's a dish consisting of a bean and rice combination we really enjoyed. Alas, I have lost the recipe. I'd be grateful if you would send it to me.

- Pete Dawson, Allegany

Dear Pete: I found the recipe you are looking for. "Moros y Cristianos" is a Spanish holiday, and the words mean "Moors and Christians." It's a nice way to marry black beans and rice. The recipe looks easy and should be very tasty. The beans called for can be canned to make the recipe go together quickly.

Moros y Cristianos

A recipe from The Bean Education Awareness Network.

1 cup chopped onion

1 cup chopped green bell pepper

2 teaspoons chopped garlic

1 1/2 teaspoons ground cumin 

1 teaspoon dried thyme leaves

1/2 teaspoon crushed red pepper 

1 bay leaf

1 tablespoon olive oil

1 cup dry rice (short grain would work the best)

1 can (14 1/2 ounces) diced tomatoes with green chilies

1 can (15 ounces) black beans or 1 1/2 cups cooked dry packaged black beans, rinsed and drained

2 cups water

1 tablespoon apple cider vinegar

1/2 to 1 teaspoon salt (optional)

1/2 teaspoon black pepper (more or less to taste)

In a heavy pot or a large skillet, over medium-high heat, saute the onion, bell pepper, garlic, cumin, thyme, crushed red pepper and the bay leaf in the tablespoon olive oil until the onion is tender, about 5 minutes. Stir in the remaining ingredients.

Heat the ingredients to boiling. Reduce the heat and simmer, uncovered, until the rice is tender, about 20 minutes. Let stand 5 minutes before serving. If you are using canned beans, add them toward the end just to heat them through, as they are already cooked and 20 more minutes will turn them to mush.

Dear Mrs. Oliver: Of all other food columns in The Register-Guard, I turn to yours for recipes I'll really try and use. This comes with a request for marshmallow sauce that I can pour on my ice cream as restaurants do. The marshmallow creme by Kraft that I use in the easy fudge recipe just hardens as it hits the cold.

Is there something I could add to it to prevent that? Or if I make my own sauce, do you know of a recipe?

- Genny LaTulippe, Eugene

Dear Genny: When I read your question, all I could think of was to add more ice cream. Surprised, huh? When it comes to sweets, a girl has got to look on the bright side of things. In this case, more would be better.

But I think not. The problem is that you are pouring hot over cold, and usually the sauce has egg whites in it and that will increase the tendency of the sauce to harden. One way to avoid this is to serve cold over cold. But that does not sound too appealing.

I found a recipe for you that does not contain the chemicals that most commercial brands do. Let's see if that might help.

Marshmallow Sauce

1 tablespoon unflavored gelatin 

1 1/2 teaspoons cornstarch 

1/2 cup half-and-half

2 large egg whites, stiffly beaten

1 pinch cream of tartar 

1 pinch salt

1 cup sugar

1/2 cup light corn syrup

1/2 cup water

1/2 teaspoon vanilla

Combine the gelatin, cornstarch and the half-and-half in a small saucepan and let stand for 15 minutes. Heat the mixture over low heat, stirring until the gelatin is dissolved. Do not boil. Keep warm.

In a large bowl, copper if you have it, whip the egg whites with the cream of tartar and the salt until it forms soft peaks. In a new, 3-quart saucepan, add the sugar, corn syrup and water, then bring to a boil over medium heat, washing down any sugar crystals forming in the sides of the pan with a pastry brush and cool water. Continue to boil and mix until a candy thermometer reaches 240 degrees.

Pour the sugar syrup as a stream into the egg whites while beating. Now pour the gelatin mixture as a stream into the egg white/sugar mixture while beating. Continue to beat until cool. Add the vanilla, mix and chill for at least 2 hours. Lasts up to 3 days. Beat for a minute or so before using.