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In a large pot, add water and the dried mushrooms.
Bring it to a rolling boil, remove from heat, and let it cool for a few minutes.
Using a strainer lined with a cheesecloth or paper towel, pour the liquid into a separate bowl. (This method is to remove any excess particles.) Discard the mushrooms. Reserve the liquid.
Heat oil in a saucepan over medium-high heat.
Combine the beans, spices, and seasonings. Simmer for about 5 minutes.
Pour in the reserved liquid and rice.
Stir in butter then cover over low heat until the water has evaporated.
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