Black Beans And Rice

Recipe Ingredients

4 oz	113g	Slab bacon - rind removed - cut into 1/4" dice
		(or 5 tablespoons pure Spanish olive oil)
1		Onion - finely chopped (medium)
1		Green bell pepper - seeded - finely chopped (medium)
2		Garlic cloves - finely chopped
1 cup	160g / 5.6oz	Dried black beans - see * Note
		(or two 16-ounce cans black beans - undrained)
2 cups	320g / 11oz	Raw converted white rice
4 1/2 cups	1066ml	Water
2 teaspoons	10ml	Salt
1		Bay leaf
2 tablespoons	30ml	Pure Spanish olive oil
1/4 teaspoon	1.3ml	Ground cumin
		Black pepper, freshly ground - to taste

Recipe Instructions

* Note: Rinsed, soaked overnight, and prepared according to directions on package to yield 2 to 2 1/2 cups cooked black beans.

In a large saucepan, cook the bacon 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes.

Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve. This recipe serves 8.

Source:
MEMORIES OF A CUBAN KITCHEN by Mary Urrutia Randelman and Joan Schwartz (c) 1992 - Macmillan Publishing Company, New York - 334 pages - $25.00 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

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