Cuban Black Beans and Rice Cooked Together with Bacon and Sofrito

What you need

• 250 g (9 oz) dried black beans, soaked overnight
• 2 bay leaves
• 100 g (3.5 oz) bacon, diced
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 300 g (1 1/2 cups) long-grain white rice, unrinsed
• 1 tbsp white wine vinegar
• 2 tsp salt

Method

Restated from the original video

1. 1

   Drain the soaked beans and put them in a large pot with the bay leaves and 1.5 l (6 cups) of fresh water.

2. 2

   Bring to a boil, skim off the foam, then simmer partly covered until the beans are tender but still hold their shape, 60-75 min. Top up with hot water if the level drops below the beans.

3. 3

   Drain the beans over a bowl and keep the cooking liquid. Measure out 700 ml (3 cups), adding water if it falls short. Discard the bay leaves.

4. 4

   In a wide heavy pot, cook the bacon in the olive oil over medium heat until it turns brown and the fat has melted out, 4-5 min.

5. 5

   Add the onion and pepper and cook, stirring, until soft and glossy, 5-6 min.

6. 6

   Stir in the garlic, cumin and oregano and cook for 1 min until fragrant.

7. 7

   Add the rice and stir for 1-2 min until every grain is coated in fat.

8. 8

   Add the drained beans, the measured bean liquid, the vinegar and the salt. Stir once and bring to a boil.

9. 9

   Cook uncovered over medium heat, without stirring, until the liquid has dropped to the level of the rice and only small bubbles are left, 8-10 min.

10. 10

    Turn the heat to its lowest setting, cover tightly and cook for 20 min.

11. 11

    Remove from the heat and leave covered for 10 min.

12. 12

    Fluff gently with a fork and taste for salt before serving.

Imported from cookingtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.