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- Method 1
- 3 cups cooked rice
- 1 lb dried black beans, picked through and washed
- 1 small Onion, cut in half
- 4 cloves garlic, peeled
- 2 bay leaves
- 1/2 green pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 strips Bacon, cut into 1.4 inch slivers
- 1 tbsp olive oil
- 1/2 small Onion, finely chopped
- 2 cloves garlic, minced
- 1/2 green bell pepper, cored, seeded, and finely chopped
- 3 scallions, trimmed and finely chopped
- 2 tbsp dry white wine
- 1 tbsp red wine vinegar
- 1/2 tsp Sugar
- salt and freshly ground black pepper to taste
- Soak the beans in cold water for no less than four hours in a large pot. Make sure the beans are covered by at least three inches of water.
- Add the rest of the ingredients except the sofrito and seasonings. Bring to a boil and skim off foam.
- Reduce the heat, cover and gently simmer, stirring occasionally, for one hour. Add water to keep the beans submerged. Remove the Onion, garlic, bay leaves, and bell pepper and discard.
Sofrito: Brown the Bacon in a frying pan over medium heat. Pour off the fat.
- Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about three minutes. Stir the sofrito into the beans, along with the seasonings. Continue simmmering until beans are very soft, about 20 minutes. Correct the seasonings to taste before serving. Pour over rice.
- Method 2
- Use the same ingredients. Place the beans in a rice cooker, and cover with three inches of water. Soak for four hours or overnight.
Add the ingredients for the black beans, including rice, and cook for 1-1.5 hours, adding water when necessary. Prepare the sofrito as above, and add that and the ingredients ten to twenty minutes before serving. The rice will be black, and the beans not soupy, as in the above recipe.