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Sorry for 3 posts and auto correct - should have been Gran Cocina Latina!
I realize I am late to the game, but I hope this helps... In Afro-Caribbean cuisine (including Dominican, Haitian and I think Puerto Rican) the bean "liquor" is often used as the cooking water for the rice. I am not familiar with the book/recipe in question, but I think this is a good guess. If you have more than enough left after cooking your beans, you are cooking them with too much water. If you don't have as much as is called for, just thin with fresh water to the correct measure. Does this help? Good luck!
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I have the book, and I can't find where you use the 3 cups of reserved liquor either. However, it seems that threefresheggs is probably right; otherwise you only have about 2.5 cups of liquid to 2 cups of rice. (But 3 more cups of liquid seems like a lot). I'm sorry I can't be more help. I've made quite a few recipes in this book, but this isn't one of them.
To the liquor to make the rice, just make the liquor into to right amount of liquid for the amount of rice called for as you know it to be – if your working with 2 cups of rice, and it's not basmati, you're probably looking at 4 cups of liquid. Are the cooked beans in the pot with the rice when it is cooking? That is the method, as I know it, for Latin-Afro-Caribbean beans and rice, and the bean liquor is used to cook the rice/bean mixture with whatever seasonings, etc. Unless the beans are made into a sauce to be served over rice, then the liquor is in the sauce, and the rice is cooked with water. It is a great method, btw, lots of flavor. I do it often in other circumstance, even when not prescribed.
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