Recipes >> One Dish Meals >> Cuban Black Beans and Rice

Method

The night before

Dissolve 1.5 tbsp salt in 2 quarts cold water. Add beans and soak

Here we go

1. Drain beans and rinse
2. In large ditch oven, stire the beans, broth, water, one half of green bell pepper, 1 onion half, and 2 bay leaves. Cover and simmer on low for 40 minutes.
3. Drain beans, saving 2.5 cups of the liquid for later. Discard the pepper, onion, and bay leaves. Save the dutch oven without rinsing it
4. Heat oven to 350 degrees
5. Rinse rice for 2 minutes until water runs clear
6. Chop remaining veggies
7. In dutch oven, heat 1 tbsp oil and bacon, cook on medium-low for 8 minutes
8. Add remaining oil and chopped bell pepper, onion, oregano, and cumin
9. Increase heat to medium and cook until soft, 15 minutes
10. Add garlic, cook for 1 minute longer
11. Add beans, reserved 2.5 cups liquid, rice. Stir
12. Cover and bake in oven for 30 minutes

Serve with green onions and lime wedges

Recipe is courtesy of: Bacon version of cooks illustrated

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