Cuban Black Beans and Rice

This recipe can be served as a light main course with a salad or it can be used as a side dish.  I had it with braised pork and lightly breaded eggplant.  The recipe is interesting because the rice cooks in the black liquid from cooking the beans, which gives it an interesting color.  I prefer using basmati rice for this dish.  Bacon can be substituted for the salt pork.  

Ingredients

I cup dried black beans

2 cups chicken broth

2 cups water

1 green bell pepper

1 large onion

10 cloves garlic, 5 of them minced

2 bay leaves

1 1/2 cups long grain rice

olive oil

6 oz salt pork (or bacon)

Pinch of oregano

Large pinch cumin

2 tbsp red wine vinegar

scallions, cilantro, parsley, or lime, to garnish

 Soak the beans overnight with 1 1/2 tbsp salt in 2 quarts water.  When ready to use, drain and rinse.  

 Add the soaked beans, broth, water, 1/2 of bell pepper, half of onion, 5 cloves garlic (whole, with skins), bay leaves, and 1 tsp salt to a large dutch oven.  

 Bring the mixture to a boil, and then reduce the heat to low and cook until beans are just tender, 35 to 40 minutes.  After the 40 minutes, drain the beans through a colander set over a large bowl, BEING SURE TO RESERVE 2 1/2 CUPS OF THE BEAN COOKING LIQUID.  You dont need to wash out the dutch oven.  

 Meanwhile, finely dice the remaining halves of the pepper and onion.  By the way, I actually used an extra quarter of bell pepper because I had it in the fridge.  

 This, along with the garlic, makes up the sofrito which gives it the fundamental Cuban flavor.  

Next, finely dice the salt pork.  

 Saute the salt pork in the now empty dutch oven over medium heat until the fat has rendered and it is crisp.  Drain all but 1 tbsp of the fat, and add the peppers and onions until softened, 10 to 15 minutes.  Then add the minced garlic and cook until fragrant, about 30 seconds.  

 Next add the drained beans, raw rice, the 2 1/2 cups of black bean cooking liquid, vinegar, and salt, to taste.  Cover the dutch oven and place in a 350 degree oven for about 30 minutes, or until the rice is tender.  

 Fluff the rice with a fork, and garnish with lime and herbs.  

Enjoy!