Cuban Black Beans and Rice

Equipment

• Oven
• Stovetop
• Food processor

Ingredients

• Salt
• 1 cup dried black beans, picked over and rinsed
• 2 cups chicken broth
• 2 large green bell peppers, halved, stemmed, and seeded
• 1 large onion, halved at equator and peeled, root end left intact
• 1 head garlic, 5 cloves minced, rest of head halved at equator with skin left intact
• 2 bay leaves
• 1½ cups long-grain white rice
• 2 tablespoons olive oil
• 6 ounces lean salt pork, cut into ¼-inch pieces
• 4 teaspoons ground cumin
• 1 tablespoon minced fresh oregano
• 2 tablespoons red wine vinegar
• 2 scallions, sliced thin
• 1. Dissolve 1½ tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Instructions

1. 1Combine the soaked beans, 2 cups of water, chicken broth, 1 bell pepper half, the root-end onion half, the halved garlic head, bay leaves, and 1 teaspoon of salt in a Dutch oven.
2. 2Bring the mixture to a simmer over medium-high heat. Cover the pot, reduce the heat to low, and cook for 30 to 35 minutes until the beans are just tender.
3. 3Using tongs, remove and discard the bell pepper, onion, garlic, and bay leaves. Drain the beans over a large bowl to reserve 2 1/2 cups of the cooking liquid. If you don't have enough liquid, add water to reach 2 1/2 cups. Leave the pot unwashed for the next stage.
4. 4Preheat the oven to 350 degrees Fahrenheit and adjust the rack to the middle position.
5. 5Rinse the white rice in a large fine-mesh strainer under cold running water for about 1 1/2 minutes until the water runs clear. Shake the strainer well to drain all excess water and set aside. Rinsing removes surface starch so the rice cooks up fluffy instead of gummy.
6. 6Pulse the remaining bell peppers and onion half in a food processor about 8 times until chopped into 1/4-inch pieces, scraping the bowl as needed.
7. 7Heat 1 tablespoon of olive oil and the salt pork in the empty Dutch oven over medium-low heat. Cook, stirring often, for 15 to 20 minutes until the pork is browned and the fat has rendered.
8. 8Stir in the remaining 1 tablespoon of olive oil, the chopped bell peppers and onion, ground cumin, and fresh oregano. Increase the heat to medium and cook for another 10 to 15 minutes, stirring frequently until the vegetables soften and start to brown.
9. 9Mix in the minced garlic and cook for 1 minute until fragrant. Add the rinsed rice and stir for 30 seconds to coat the grains.
10. 10Pour in the cooked beans, the reserved cooking liquid, red wine vinegar, and 1/2 teaspoon of salt. Bring everything to a simmer over medium-high heat, then cover and transfer the pot to the oven.
11. 11Bake for about 30 minutes until the rice is tender and the liquid is fully absorbed. Fluff with a fork, let it rest uncovered for 5 minutes, and serve topped with the sliced scallions. Resting allows the remaining moisture to redistribute evenly.

Recipe Details