Cuban Black Beans And Rice

• FOR THE BEANS:
• 1/2 pounds Dried Black Beans
• 1 Medium Onion, Diced
• 2 cloves Garlic, Crushed With The Back Of A Knife
• 1 Green Bell Pepper, Diced
• 1 Dried Bay Leaf
• FOR THE RICE:
• 2 Tablespoons Olive Oil
• 1/4 pounds Bacon, Diced
• 1 cup Onion, finely chopped
• 1 cup Green Bell Pepper, Minced
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 1 Dried Bay Leaf
• 2 cups Uncooked Rice
• 1 Tablespoon White Wine Vinegar
• 2 teaspoons Salt

1. For the beans:
2. Soak beans in cold water overnight. Drain and place in a pot with 21/2 quarts of fresh water.
3. Add onion, garlic, green bell pepper, 1 bay leaf, and bring to a boil. Reduce heat and simmer covered for 45-60 minutes. The beans should be tender but firm. Don't forget to skim the foam off the surface every 10 minutes or so.
4. Drain the cooked beans and reserve 4 cups of the liquid.
5. For the rice:
6. Heat oil in a pan and add the bacon. Cook for 3 minutes. Add onion, green pepper, cumin, oregano, bay leaf and cook for 5 minutes, until onion is tender. Add the rice and stir. Add the beans, reserved liquid, vinegar, salt and cook until liquid is almost gone. Stir well, reduce the heat and cook covered for 20 minutes more. Remove from heat and let stand for 10 minutes.

beans, black beans, onion, garlic, green bell pepper, bay leaf, rice, olive oil, ubc, onion, green bell pepper, ground cumin, oregano, bay leaf, rice, white wine vinegar, salt

Taken from tastykitchen.com/recipes/sidedishes/cuban-black-beans-and-rice/ (may not work)