Ingredients: |
Ingredients: 1 c. dried black beans
2 bay leaves
2 tsp. kosher salt
3 slices bacon, coarsely chopped
1 medium yellow onion, diced
1 medium green bell pepper, seeded and diced
3 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 c. long-grain white rice
1 3/4 c. chicken stock
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Directions: |
Directions:Place the beans in a large pot and cover with water by at least 3 inches. Slide the pot in the refrigerator and let soak for at least 12 hours and up to 24 hours.
Drain the beans and return them to the pot. Add enough fresh cold water to cover the beans by about 1 inch, toss in the bay leaves, and bring to a boil over high heat. Reduce heat to medium-low and gently simmer until the beans are just tender, which can take anywhere from 45-90 minutes. Add the salt and continue to cook for 15 minutes more.
Meanwhile, in a large sauce pan over medium-low heat, sauté the bacon until the fat has rendered and the bacon is crisp (10-15 minutes). Using a slotted spoon, move the bacon to a stack of paper towels placed on a plate.
Add the onion and pepper to the pan and cook in the bacon fat until the vegetables soften, 8 to 10 minutes. Stir in the garlic, cumin, and oregano and cook, stirring, until the garlic softens and the spice is fragrant, 2 to 4 minutes. Dump in the rice and stir constantly for a couple minutes to completely coat the rice with the bacon drippings. Then pour in the stock and bring to a boil. Lower the heat to a simmer, cover with lid, and cook until liquid is absorbed, 15 to 20 minutes.
When the beans are done, drain them, reserving at least 1/2 cup of the bean cooking liquid. Stir the beans into the pan containing containing the rice and continue cooking over medium-low heat until the rice is tender, 5-15 minutes more. If you need more liquid to fully cook the rice, use the reserved bean cooking liquid. Taste and adjust the seasoning to taste with salt. Stir in the bacon and serve beans and rice immediately. |
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