dry black beans
bell pepper, chopped
long grain rice, uncooked
1 1/2 tsp
salt (or more to taste)
ground black pepper
1Soak beans overnight before cooking. Cook beans in six cups of water by bringing to a boil. Remove and let stand for about 60 minutes. DO NOT discard the liquid.
2In cast iron skillet place the vegetable oil and rice and stir until the grains get oily. This prevents the rice grains from sticking to each other.
3Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper and salt.
4Add 2 cups liquid from the beans, bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam.
5If the rice is still hard, add more bean liquid, a little at a time. Cook until rice is well done.
6Once the rice is ready, add the beans that have drained and stir. Saute one chopped garlic clove with the olive oil in a small pan and pour over the rice to add addiitional flavor and shine.